Sweetcorn fritters with slow-cooked tomatoes

Sweetcorn fritters with slow-cooked tomatoes

By Thomasina Miers
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(3 ratings)
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Prep: 30 mins Cook: 40 mins

Easy

Serves 4
These are the most delicious things to eat, for lunch or supper, rain or shine, hot or cold

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal827
  • fat57g
  • saturates12g
  • carbs65g
  • sugars13g
  • fibre8g
  • protein18g
  • salt1.6g
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Ingredients

  • 6 large, ripe plum tomatoes, halved
  • pinch of sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • avocado cream, (see bottom of page) to serve
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

For the fritters

  • 450g sweetcorn - use fresh, frozen (defrosted) or canned (drained)
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 175g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 eggs and 2 yolks, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 125ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 25g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ red chilli, deseeded and finely diced
  • juice ½ lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 25g feta cheese, crumbled
  • 1 tbsp each chopped basil and parsley
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the olive salad

  • 200g large black olives, stoned and chopped
  • 4 large handfuls rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • drizzle olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • squeeze lime juice

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.

  • 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.

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Comments (3)

bellish's picture
bellish25th Sep, 2010
3

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
stellababe17th Jun, 2010
2

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
sonali8016th Jun, 2010
5

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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