Sweetcorn fritters with tomatoes and halloumi
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 6 tomatoeshalved
- olive oil
- rocket
- 1 block halloumisliced
Corn fritters
- 75g plain flour
- 1 tsp baking powder
- 1 eggbeaten
- 150ml whole milk
- 1 tin, approx 300g sweetcorndrained
- 4 spring onionschopped
Nutrition: per serving
- kcal427
- fat22.6g
- saturates10.9g
- carbs38.2g
- fibre3.1g
- protein20.2g
- salt3.05g
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.
