Chilli corn fritters with roasted tomatoes

chilli corn fritters with roasted tomatoes
24 Item



1.Make roasted tomatoes. Preheat oven to 200°C (180°C fan forced). Place tomatoes on a small baking-paper-lined oven tray, drizzle with vinegar and oil, season. Roast tomatoes for 15 minutes or until just beginning to collapse.
2.Meanwhile, sift flours, baking powder, salt and spices into a medium bowl, gradually whisk in combined egg and milk until mixture is smooth. Stir in corn, onion and coriander.
3.Heat a large, oiled frying pan over medium heat. Drop 2 teaspoons of batter, in batches, into pan, cook fritters for 2 minutes each side or until browned and cooked through.
4.Serve each fritter topped with a roasted tomato, and extra fresh coriander leaves, if you like.

You need to cut the kernels from two small corn cobs for this recipe. Fritters and tomatoes can be made 6 hours ahead and reheated in a slow (150°C/(130°C fan forced).


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