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Sweetcorn fritters with slow-cooked tomatoes

Sweetcorn fritters with slow-cooked tomatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal827
fat57g
saturates12g
carbs65g
sugars13g
fibre8g
protein18g
salt1.6g
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Ingredients

For the fritters

For the olive salad

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, June 2010

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A star rating of 3.4 out of 5.3 ratings
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