Sweetcorn fritters with roast tomatoes and chipotle butter

  • serves 6
  • Easy

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.



  • plum tomatoes 8, halved
  • olive oil
  • butter 100g, softened
  • chipotle paste 1–2 tsp
  • plain flour 150g
  • baking powder 2 tsp
  • eggs 2, beaten
  • milk 150ml
  • sweetcorn 300g tin, drained
  • spring onions 4, chopped
  • coriander a handful, chopped
  • baby spinach leaves to serve


  • 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.

  • Step 2

    Mash the butter with the chipotle paste, roll into a sausage shape in clingfilm, then chill.

  • 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.

  • Step 4

    Heat olive oil in a pan, add a tbsp of the mix and fry each side for 2–3 minutes until golden.

  • Step 5

    Serve the fritters and tomatoes with spinach leaves and a slice or two of butter to melt on top.

Nutritional Information

  • Kcals 335
  • Carbs 34g
  • Protein 7.6g
  • Fat 19g
  • Salt 1.1g
  • Fibre 3.4g