Sweetcorn fritters with roast tomatoes and chipotle butter
Published: December 19, 2014 at 2:32 PM
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serves 6
Easy
Total time: 30 mins
0 reviews
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The best recipe for fritters. Made with sweetcorn and served with roasted tomatoes these little corn pancakes are a quick and easy midweek meal. The chipotle butter makes them that little bit more special.
Vegetarian
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Try this sweetcorn fritters with roast tomatoes and chipotle, then check out our fried corn ribs.
Ingredients
Nutrition
-
8 plum tomatoes
halved
-
olive oil
-
100g butter
softened
-
1–2 tsp chipotle paste
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150g plain flour
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2 tsp baking powder
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2 eggs
beaten
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150ml milk
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300g tin sweetcorn
drained
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4 spring onions
chopped
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a handful coriander
chopped
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to serve baby spinach leaves
Nutrition: per serving
- kcal335
- fat19g
- saturates0g
- carbs34g
- sugars0g
- fibre3.4g
- protein7.6g
- salt1.1g
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Method
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step 1
Heat the oven to 190C/fan 170C/gas 5. Put the tomatoes in a baking dish, drizzle with 1 tbsp olive oil and season well. Roast for 15–20 minutes, or until they’re on the point of collapsing.
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step 2
Mash the butter with the chipotle paste, roll into a sausage shape in clingfilm, then chill.
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step 3
To make the fritters, put the flour, baking powder and seasoning in a bowl. Mix the eggs and milk, and gradually whisk into the flour to make a batter. Stir in the sweetcorn, onions and coriander.
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step 4
Heat olive oil in a pan, add a tbsp of the mix and fry each side for 2–3 minutes until golden.
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step 5
Serve the fritters and tomatoes with spinach leaves and a slice or two of butter to melt on top.
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