Sweetcorn fritters with slow-cooked tomatoes

Sweetcorn fritters with slow-cooked tomatoes

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(3 ratings)

Prep: 30 mins Cook: 40 mins


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



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

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



    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)


    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



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

  • 125ml milk



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

  • 25g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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



    The same shape, but smaller than…

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



    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 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


  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.

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Comments, questions and tips

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25th Sep, 2010
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.
17th Jun, 2010
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!
16th Jun, 2010
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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