Corn Fritters

  • 08 Sep - 14 Sep, 2018
  • Mag The Weekly
  • Cookery


· 60g plain flour

· 90g cornflour

· ¼ tsp baking powder

· ½ tsp salt

· 1 tsp ground cumin

· 1 egg

· 125ml milk

· 350g sweetcorn kernels

· 16 baby plum 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 the oven to 200°C. Sift the dry ingredients into a bowl. In a separate bowl, mix egg and milk, and add the mix to the dry ingredients. Whisk until smooth then add the sweetcorn and mix. Place the tomatoes on a baking tray and sprinkle over some olive oil, thyme, salt, crushed garlic and pepper. 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 a tablespoon of batter at a time and cook the fritters on both sides, they should take about five minutes on each side, or until firm and golden brown. Place a couple of the fritters on a plate and top with the tomatoes and spinach, and serve.