Olive Magazine
Sweetcorn Fritters Recipe with Halloumi and Tomatoes

Sweetcorn fritters with tomatoes and halloumi

Published: March 2, 2017 at 10:49 am
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal427
fat22.6g
saturates10.9g
carbs38.2g
fibre3.1g
protein20.2g
salt3.05g
Advertisement

Ingredients

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

Corn fritters

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

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content