Sarah Graham’s Sweetcorn Fritters with Blistered Tomatoes

Great with red pesto, or a red onion and sage marmalade.

Level

Beginner

Category

  • Vegetarian
  • Light Meal

Cuisine

  • South African

Cooking Methods

  • Frying
  • Roasting

Serves

16

Prep Time

Cooking Time

10 minutes

Ingredients

FOR THE BLISTERED TOMATOES

    1/2 tbsp Willow Creek Olive oil
    2 cups Baby tomatoes
    1 Sprig fresh rosemary
    1 - 2 tbsp Willow Creek Balsamic vinegar
    Pinch of salt and pepper

FOR THE FRITTERS

    1 tin creamed sweetcorn
 

    1 egg
    4 tbsp flour
    pinch salt
    2 rounded tsp baking powder

    Willow Creek Olive oil and or butter, for frying

Directions

    For the tomatoes - cook together over medium heat until the tomatoes are blistered and golden and starting to caramelise.
    Drizzle some balsamic vinegar and sprinkle in the rosemary. Set aside.
    For the fritters - Mix all the ingredients together in a bowl until just combined.
    Heat about 2 Tbsp oil in a pan.
    Then using a heaped tablespoon to scoop out the mixture and another to scrape the mixture into the pan, spoon out as many fritters as you can fit in your pan with about 1 cm in between each one.
    Turn them over when bubbles start to appear on the top of each fritter and they are golden brown on the bottom, 2-3 minutes.
    Cook for about 2 minute on the other side and set aside on a plate lined with kitchen towel to drain off any excess oil.
    Repeat with the remaining mixture and serve as soon as possible with the blistered tomatoes and a spoonful of bacon jam.
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