Saturday, October 30, 2010

Corn Fritters with Roast Tomato

Corn Fritters! Every time I see corn fritters on a menu I order it. It's delicious. I love biting into the corn bits and all it's sweetness and juiciness. Omnomnom.. When I saw *this recipe* I decided to try it out for our weekend brunch =) I left out the bacon so this is a vegetarian dish.
Half the tomatoes, drizzle with olive oil, season with salt and pepper and then pop into the oven
Mmm Capsicum..
Chop them up into little pieces
Flour, baking powder, salt and paprika. I was a bit more generous with the paprika because I wanted it to be a little more spicy.
Pour in the egg and milk mixture.
Mix it up with some herbs. I used ground coriander and chopped parsley instead of fresh ones because I didn't have any.
And then, pour the batter into the corn mixture.

Serve with the roasted tomatoes and some rocket leaves. Delicious, healthy and filling =) This version is even better than some of the restaurant-made ones that I've had! Also, if you cook it at home it doesn't get too greasy. So good =)

Sweetcorn Fritters with Roast Tomato and Bacon

1 cup plain (all-purpose) flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon paprika (I used a bit more)
1 tablespoon sugar
2 eggs
1/2 cup milk
2 cups fresh corn kernels, cut from the cob
1/2 cup diced red capsicum
1/2 cup sliced spring onions
1/4 cup chopped coriander and parsley combined ( I used 1 tbsp parsley and 1/4 tsp ground coriander)
4 tablespoon vegetable oil
to serve
4 Roma tomatoes
1 bunch rocket, washed and dried
4 rashers grilled bacon
olive oil
salt and pepper

Serves 4

Pre-heat your oven to 180ÂșC. Slice tomatoes in half. Place tomatoes (cut-side up) on a baking tray, drizzle with olive oil and season with salt and pepper. Roast for 40 minutes.

Sift flour, baking powder, salt and paprika into a large bowl, stir in sugar and make a well in the centre. In a separate bowl, combine eggs and milk. Gradually add the egg mixture to the dry ingredients and whisk until you have a smooth, lump-free batter.

Place corn, capsicum, spring onions and herbs in a mixing bowl and add just enough batter to lightly bind then. Heat 2 tablespoons vegetable oil in a non-stick frying pan over medium heat. Drop in 2 tablespoons of batter per fritter and cook 4 fritters at a time. Cook for 2 minutes or until the underside is golden-brown. Flip and cook on the other side. Transfer to a plate and keep warm and cook the remaining fritters.

To serve, place one fritter on each plate. Top each with 2 halves of roast tomato, a small handful of rocket and a rasher of bacon. Finish with a second fritter and drizzle a little olive oil around the base of the stack.


  1. do you like misscupcake jasmine lilly fox

  2. OMGosh! I LOVE corn fritters. I love how you are making so many vegetarian recipes. I'm so going to try them ALL after exams =D so excited!!!

    And great job with taking photos of all the steps! This blog is art.

  3. Anon, No, but thanks for the intro!

    KiriKiri, Lol.. Thought I'd do something different =) plus I've always loved photography so this is a good way to practise =)