Sweetcorn fritters with roast tomatoes and chipotle butter
- Preparation and cooking time
- Total time
- Easy
- serves 6
Skip to ingredients
Ingredients
- 8 plum tomatoes, halved
- olive oil
- 100g butter, softened
- 1–2 tsp chipotle paste
- 150g plain flour
- 2 tsp baking powder
- 2 eggs, beaten
- 150ml milk
- 300g tin sweetcorn, drained
- 4 spring onions, chopped
- a handful coriander, chopped
- to serve baby spinach leaves
Method
- 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.
