Name: Corn and feta fritters with pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Pesto; 2 cloves garlic, chopped; 2 tablespoon pine nuts, toasted; 2 tablespoon grated parmesan; 2 cup firmly packed basil leaves; 1/3 cup extra virgin olive oil; pesto, to serve; 500 gram vine-ripened trussed cherry tomatoes, snipped into 4 bunches; 1/3 cup vegetable oil; 1 cup self-raising flour; 3 eggs, at room temperature; 1/2 cup skim milk; 420 gram can corn kernels, drained, rinsed; 2/3 cup finely chopped marinated red capsicum; 3 green onions, thinly sliced; 150 gram reduced-fat creamy feta, crumbled; baby spinach leaves, to serve

Ingredients

Pesto

2 cloves garlic, chopped

2 tablespoon pine nuts, toasted

2 tablespoon grated parmesan

2 cup firmly packed basil leaves

1/3 cup extra virgin olive oil

pesto, to serve

500 gram vine-ripened trussed cherry tomatoes, snipped into 4 bunches

1/3 cup vegetable oil

1 cup self-raising flour

3 eggs, at room temperature

1/2 cup skim milk

420 gram can corn kernels, drained, rinsed

2/3 cup finely chopped marinated red capsicum

3 green onions, thinly sliced

150 gram reduced-fat creamy feta, crumbled

baby spinach leaves, to serve

Method

Pesto

1.Process garlic, pine nuts and parmesan until finely chopped. Add basil; process until chopped. With motor running, add oil in a thin stream until combined. Season with salt.

Corn and feta fritters with pesto

2.Make pesto as recipe directs. Preheat oven to 200°C/180°C fan-forced. Place tomatoes on a baking tray. Drizzle with 2 teaspoons of the oil; season with salt. Bake for 10 minutes or until tender.

3.Meanwhile, sift flour into a medium bowl. Make a well at centre. Whisk eggs and milk in a medium jug; stir into flour until just combined. Add corn, capsicum, onion and feta; gently fold in until combined.

4.Heat remaining oil in a large non-stick frying pan over moderate heat. For each fritter, place 1/4 cup mixture in pan and spread to an 8cm round. Cook 2 fritters at a time for 2 minutes each side or until cooked and golden brown. Drain on paper towels. Serve fritters with pesto, tomato and spinach.

Keep any eye on the temperature of the oil. If it is too hot, fritters will burn before they’re properly cooked. You will need a large bunch of basil.
Note

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Ingredients

Method

Pesto

Corn and feta fritters with pesto

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