Make these sweetcorn fritters with tomatoes and halloumi, then check out our fried corn ribs, leek fritters, pea fritters, and cauliflower fritters.


  • 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


  • 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.


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