Corn Fritters

  • 17 Mar - 23 Mar, 2018
  • Mag The Weekly
  • Cookery


· 60g plain flour

· 90g cornflour

· ¼ tsp baking powder

· ½ tsp salt

· 1tsp ground cumin

· 1 egg

· 125ml milk

· 350g sweetcorn kernels

· 16 baby tomatoes, halved

· 2 cloves garlic, crushed

· 1tbsp fresh thyme, chopped

· Olive oil

· Salt and pepper to taste

· 1tbsp balsamic vinegar

· 2 handfuls of baby spinach leaves

· Sunflower oil


Preheat oven to 200°C. Sift the dry ingredients into a bowl, mix them and whisk until smooth. Add in sweetcorn and mix to combine. Place tomatoes on a baking tray and sprinkle over olive oil. Bake for 20-30 minutes until tender. Remove from the oven and sprinkle with balsamic vinegar. Heat a little sunflower oil in a non-stick frying pan until hot, spoon in the batter, a tablespoon at a time, and cook the fitters on both sides. They should take about five minutes in total, or cook unitl firm and golden brown. Place a couple of the fritters on a plate and top with the tomatoes and the spinach. You can also serve them with salad or salsa.