Sweetcorn fritters with slow-cooked tomatoes
- Preparation and cooking time
- Serves 4
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
- 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.