Sweetcorn fritters with slow-cooked tomatoes

Sweetcorn fritters with slow-cooked tomatoes

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(3 ratings)

By

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Cooking time

Prep: 30 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

These are the most delicious things to eat, for lunch or supper, rain or shine, hot or cold

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
827
protein
18g
carbs
65g
fat
57g
saturates
12g
fibre
8g
sugar
13g
salt
1.6g
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Ingredients

  • 6 large, ripe plum tomatoes, halved
  • pinch of sugar
  • avocado cream, (see bottom of page) to serve

For the fritters

  • 450g sweetcorn - use fresh, frozen (defrosted) or canned (drained)
  • 175g plain flour
  • 1 tsp baking powder
  • 2 eggs and 2 yolks, beaten
  • 125ml milk
  • 25g butter, melted
  • 2 spring onions, finely chopped
  • ½ red chilli, deseeded and finely diced
  • juice ½ lime
  • 25g feta cheese, crumbled
  • 1 tbsp each chopped basil and parsley
  • olive oil, for frying

For the olive salad

  • 200g large black olives, stoned and chopped
  • 4 large handfuls rocket
  • drizzle olive oil
  • squeeze lime juice

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  • Tip

    Avocado cream

    Put 2 medium peeled and roughly chopped avocados, juice 1 large lime, ½ small garlic clove crushed and ½ tbsp olive oil in a food processor. Whizz to a smooth purée and fold in 2 tbsp crème fraîche. Taste and season, adding more lime juice if you think the flavour could be a little sharper.

Method

  1. Heat oven to 150C/130C fan/gas 2. Season the tomatoes, add a pinch of sugar and roast for about 40 mins. This will concentrate all their natural sweetness and flavour.
  2. If using fresh corn, peel away the husks, cut the kernels off with a knife, then cook in boiling water for 4-5 mins. Drain. Sift the flour and baking powder into a bowl, making a well in the centre. Add the eggs, yolks and half the milk. Beat until smooth, then gradually whisk in the remaining milk and butter. Fold in the corn, spring onions, chilli, lime juice, feta and herbs. Season, bearing in mind the feta is a little salty.
  3. Heat and lightly oil a heavy-based frying pan. Drop 2-3 heaped tbsp of the mixture into the pan and fry over a medium heat for about 3 mins each side, or until golden brown and cooked through. Transfer to the oven and repeat with the remaining batter – makes about 16. They will keep well like this for a few hours, if you want to make them ahead.
  4. For the salad, mix the olives, herbs and rocket together. Drizzle with oil and lime juice. Serve the fritters with the salad, tomato halves and avocado cream.

Recipe from Good Food magazine, June 2010

BBC GoodFood Magazine

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Comments

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bellish's picture
bellish03:15, 25th Sep, 2010
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These were pretty tasty but as with the above comment I would increase the chilli content for more kick. Great use for fresh corn. I left out the butter and feta to keep the fat down.

stellababe's picture
stellababe08:02, 17th Jun, 2010
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We thought these were preety bland, I would add double the chilli, maybe paprika or cayenne as these need a kick! Or perhaps a spicy tomato relish to dip. Shame on the plus side kids loved them as they really have no heat or my kids are chilli proof!

sonali80's picture
sonali8004:53, 16th Jun, 2010
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These were delicious and so easy to make. Everyone loved them.

I used four corn-on-the-cobs without weighing the kernels them after they were chopped off, and this seemed like the right amount.

The tomatoes went with the fritters perfectly. In fact, I have started grilling tomatoes like this for breakfast.

I didn't try making the avocado cream, but something to dip these in would have made them even better.

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