Sarah Graham’s Sweetcorn Fritters with Blistered Tomatoes
Great with red pesto, or a red onion and sage marmalade.
- Light Meal
- South African
Cooking Time10 minutes
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
4 tbsp flour
2 rounded tsp baking powder
Willow Creek Olive oil and or butter, for frying
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.