Sweetcorn fritters with broccolini
- 200g broccolini
- 270g cherry tomatoes on the vine
- 4 tablespoons of olive oil
- For the fritters:
- 1 cup plain flourall purpose flourX
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- 1 teaspoon ground coriandercilantroX
- 1 teaspoon paprika
- ½ cup skim milk
- 1 egg, lightly beaten
- 1 teaspoon lemon juice
- 1 x 350g can sweet corn sweetcornXkernels (or kernels from approximately 3 corn sweetcornXcobs)
- 4 spring onions, finely sliced
- small bunch of fresh coriandercilantroX, chopped
- freshly ground pepper
- To serve:
- 4 slices smoked pancetta
1 Heat the oven to 180C/160C fan/gas 4.
2 Put the broccolini and the tomatoes on the vine on an ovenproof tray, in a single layer. Drizzle over 2 tablespoons of olive oil, season with pepper and place in the oven for 10 minutes.
3 Place the flour, baking powder, salt, ground coriander, ground cumin and paprika in a bowl and stir to combine. Whisk in the milk, beaten egg and lemon juice. Add the sweetcorn kernels, spring onions and chopped fresh coriander and mix until just combined.
4 Place a large frying pan over a medium heat, adding the rest of the olive oil. Add 4 tablespoon-size dollops of the sweetcorn batter to the pan and fry for 2-3 minutes either side until golden. Keep the cooked fritters warm on an ovenproof plate in the oven while you cook the next batch. At the same time gently fry the pancetta slices in a small frying pan until crispy.
5 To serve, divide the fritters between four plates and top with the roasted broccolini, cherry tomatoes and crispy pancetta.
Nutrition Info (per serve)
Total fat 17.8g
–Saturated fat 4g
Dietary fibre 7.9g
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