Corn Fritters and Roasted Plum Tomatoes

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 1 Review

Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 60g plain flour
  • 90g cornflour
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cumin
  • 1 free-range egg
  • 125ml Alpro Almond Milk
  • 350g sweetcorn kernels
  • sunflower oil
  • 16 baby plum tomatoes, halved
  • 2 garlic cloves, crushed
  • 1 tbsp chopped fresh thyme
  • 1 tbsp balsamic vinegar
  • 2 handfuls of baby spinach leaves
  • olive oil
  • salt and pepper

Nutritional Information:

Calories: 308
Fat: 11.4gg

How To Cook

  1. Preheat the oven to 200C/400F/ Gas 6. Sift the dry ingredients into a large mixing bowl. In a seperate bowl, mix the egg with the almond milk and add to the dry ingredients. Whisk together until you have a smooth batter. Add the sweetcorn and mix to combine.
  2. Place the tomatoes on a baking tray and sprinkle over the crushed garlic, thyme, salt and pepper and a little olive oil. Bake in the oven for about 20-30 minutes. Remove from the oven and sprinkle the tomatoes with the balsamic vinegar.
  3. Heat a little sunflower oil in a non-stick frying pan until hot, spoon the batter a tablespoon at a time and cook the fritters on both sides.
  4. Place a couple of the fritters on a plate and top with the tomatoes and the spinach to serve.
  5. http://www.alprosoya.co.uk
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Comments

1 person has helped to review this recipe.

Posted by rousieee on August 31, 2013

This made a nice brunch, I’ve had sweetcorn fritters where you whisk the egg white to peaks first which are lighter but more work. I think I’d be tempted to make those next time with the roasted tomatoes from this recipe smile

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Corn Fritters and Roasted Plum Tomatoes
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 60g plain flour
  • 90g cornflour
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cumin
  • 1 free-range egg
  • 125ml Alpro Almond Milk
  • 350g sweetcorn kernels
  • sunflower oil
  • 16 baby plum tomatoes, halved
  • 2 garlic cloves, crushed
  • 1 tbsp chopped fresh thyme
  • 1 tbsp balsamic vinegar
  • 2 handfuls of baby spinach leaves
  • olive oil
  • salt and pepper
    How to Cook
  1. Preheat the oven to 200C/400F/ Gas 6. Sift the dry ingredients into a large mixing bowl. In a seperate bowl, mix the egg with the almond milk and add to the dry ingredients. Whisk together until you have a smooth batter. Add the sweetcorn and mix to combine.
  2. Place the tomatoes on a baking tray and sprinkle over the crushed garlic, thyme, salt and pepper and a little olive oil. Bake in the oven for about 20-30 minutes. Remove from the oven and sprinkle the tomatoes with the balsamic vinegar.
  3. Heat a little sunflower oil in a non-stick frying pan until hot, spoon the batter a tablespoon at a time and cook the fritters on both sides.
  4. Place a couple of the fritters on a plate and top with the tomatoes and the spinach to serve.