First posted: Feb 27, 2017

Sweetcorn Fritters with Blistered Tomatoes



Cooks in:        Serves:Makes 16 fritters

For the Blistered Tomatoes
  • ½ Tbsp Willow Creek Olive oil
  • 2 cups baby tomatoes
  • 1 sprig fresh rosemary
  • 1-2 Tbsp Willow Creek Balsamic vinegar
  • Pinch of salt and pepper
For the Fritters
  • 1 tin creamed sweetcorn

  • 1 egg

  • 4 Tbsp flour

  • Pinch salt
  • 2 rounded tsp baking powder

  • Willow Creek Olive oil and or butter, for frying

What to do

1. For the tomatoes - cook together over medium heat until the tomatoes are blistered and golden and starting to caramelise. Drizzle some balsamic vinegar and sprinkle in the rosemary. Set aside.

2. For the fritters - Mix all the ingredients together in a bowl until just combined. 

3. Heat about 2 Tbsp oil in a pan. Then using a heaped tablespoon to scoop out the mixture and another to scrape the mixture into the pan, spoon out as many fritters as you can fit in your pan with about 1 cm in between each one. Turn them over when bubbles start to appear on the top of each fritter and they are golden brown on the bottom, 2-3 minutes. Cook for about 2 minute on the other side and set aside on a plate lined with kitchen towel to drain off any excess oil. 

3. Repeat with the remaining mixture and serve as soon as possible with the blistered tomatoes and a spoonful of bacon jam.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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