Sweetcorn fritters with roasted tomatoes and halloumi

Sweetcorn fritters with tomatoes and halloumi

  • serves 4
  • Easy

Don't you just love fritters? We've made these ones with sweetcorn, and suggest serving your stack with squeaky halloumi and roasted tomatoes

Advertisement

Ingredients

  • tomatoes 6, halved
  • olive oil
  • rocket
  • halloumi 1 block, sliced

Corn fritters

  • plain flour 75g
  • baking powder 1 tsp
  • egg 1, beaten
  • whole milk 150ml
  • sweetcorn 1 tin, approx 300g, drained
  • spring onions 4, chopped

Method

  • Step 1

    Heat the oven to 180c/fan160c/gas4. Put the tomato halves, cut-side-up on a non-stick baking sheet. drizzle with a teaspoon of the olive oil and season. Roast for 40 minutes or until the tomatoes are have lost a lot of their moisture. turn the oven right down to just keep the tomatoes warm.

  • Step 2

    While the tomatoes are cooking, put the flour and baking powder in a bowl. Whisk in the egg and milk until you have a smooth batter. season. Stir in the corn and onions.

  • Step 3

    Heat a large non-stick frying pan and drizzle with another teaspoon olive oil. Drop large tablespoonfuls of the batter in the pan. Cook for 2-3 minutes until you see bubbles form on the surface then turn over and cook for another 2-3 minutes until golden. If you need to cook in batches keep the cooked ones warm in the oven with the tomatoes.

  • Step 4

    Grill the halloumi until golden.

  • Step 5

    To serve, stack up fritters with tomatoes, halloumi and rocket in between each layer.

Nutritional Information

  • Kcals 427
  • Fat 22.6g
  • Saturates 10.9g
  • Carbs 38.2g
  • Fibre 3.1g
  • Protein 20.2g
  • Salt 3.05g
Advertisement