Name: Chilli corn fritters with roasted tomatoes
Cook time: 40 min
Total time: 40 min
Ingredients: 1/4 cup (35g) plain (all-purpose) flour; 1 tablespoon rice flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon chilli powder; 1/2 teaspoon smoked paprika; 1 egg, beaten lightly; 1/4 cup (60ml) milk; 1 1/2 cup (250g) fresh corn kernels; 2 green onions (scallions), sliced finely; 2 tablespoon fresh coriander (cilantro), finely chopped; 12 cherry tomatoes, halved; 2 teaspoon balsamic vinegar; 2 teaspoon olive oil

Ingredients

1/4 cup (35g) plain (all-purpose) flour

1 tablespoon rice flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon chilli powder

1/2 teaspoon smoked paprika

1 egg, beaten lightly

1/4 cup (60ml) milk

1 1/2 cup (250g) fresh corn kernels

2 green onions (scallions), sliced finely

2 tablespoon fresh coriander (cilantro), finely chopped

12 cherry tomatoes, halved

2 teaspoon balsamic vinegar

2 teaspoon olive oil

Method

1.Make roasted tomatoes. Preheat oven to 200°C (180°C fan forced). Place tomatoes on a small baking-paper-lined oven tray, drizzle with vinegar and oil, season. Roast tomatoes for 15 minutes or until just beginning to collapse.

2.Meanwhile, sift flours, baking powder, salt and spices into a medium bowl, gradually whisk in combined egg and milk until mixture is smooth. Stir in corn, onion and coriander.

3.Heat a large, oiled frying pan over medium heat. Drop 2 teaspoons of batter, in batches, into pan, cook fritters for 2 minutes each side or until browned and cooked through.

4.Serve each fritter topped with a roasted tomato, and extra fresh coriander leaves, if you like.

You need to cut the kernels from two small corn cobs for this recipe. Fritters and tomatoes can be made 6 hours ahead and reheated in a slow (150°C/(130°C fan forced).
Note

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Ingredients

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