Name: Corn and capsicum fritters
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 310 gram can corn kernels, drained; 1 egg, lightly beaten; 1/2 cup chopped basil leaves; 1 red capsicum, seeded, finely chopped; 4 roma tomatoes, halved; 1 tablespoon olive oil; 1/2 cup self-raising flour; 8 slices prosciutto; 1/2 cup grated tasty cheese; 50 gram baby spinach, to serve; 1/2 cup milk

Corn and capsicum fritters

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

310 gram can corn kernels, drained

1 egg, lightly beaten

1/2 cup chopped basil leaves

1 red capsicum, seeded, finely chopped

4 roma tomatoes, halved

1 tablespoon olive oil

1/2 cup self-raising flour

8 slices prosciutto

1/2 cup grated tasty cheese

50 gram baby spinach, to serve

1/2 cup milk

Method

1.Preheat oven to moderate, 180°C.

2.In a medium bowl, combine corn, capsicum, flour, cheese, milk, egg and basil. Season to taste.

3.Place tomatoes in an ovenproof baking dish, drizzle with oil. Season to taste. Place prosciutto in same baking dish. Bake for 15-20 minutes until tomatoes begin to collapse and prosciutto is crisp.

4.Meanwhile, heat a large greased frying pan on medium. Cook 1/2-cup measures of corn mixture for 2-3 minutes each side until golden and cooked through. Drain on paper towel.

5.Serve fritters topped with tomatoes, prosciutto and spinach.

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