Corn Fritters with Roasted Tomatoes

By Dixie Elliott

Corn Fritters with Roasted Tomatoes
Corn fritters are a Sunday brunch favourite. For a slight twist flavour each small, fluffy fritter with a a hint of chilli. Serve with roast tomatoes and mushrooms, with a cup of freshly brewed coffee on the side.

 

Serves 4

4 Roma tomatoes, halved

12 flat mushrooms

2 tbsp olive oil

1 garlic clove, crushed

salt and pepper

3 cobs of corn

1 cup self-raising flour

2 tsp ground coriander

1 tsp ground cumin

½ tsp dried chilli flakes

1 bunch chives, finely chopped

white pepper

1 cup buttermilk or milk

¼ cup olive oil, extra

baby spinach leaves, to serve

sour cream, to serve

1 Preheat oven to 200C. Line two trays with baking paper. Put tomatoes on one tray and mushrooms, stalk-side-up, on the other. Mix oil and garlic in a bowl and brush over tomatoes and mushrooms. Season with salt and pepper. Bake for 20-25 minutes or until tender. 

2 Hold cob of corn upright and run a sharp knife down the length of cob to remove kernels. You will need 2 cups of kernels. Combine flour, coriander, cumin, chilli flakes and chives in a bowl. Season well with salt and white pepper. Add buttermilk and corn to flour mixture. Gently stir until just combined.

3 Heat oil in a non-stick frying pan over medium heat, then drop 2 tbsp of mixture into pan. Cook for 2-3 minutes on each side or until golden.

4 Top fritters with spinach leaves and mushrooms and serve with tomatoes and sour cream on the side.

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