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Crisp sweetcorn fritters are simple to
make and guaranteed to become a breakfast and mid-day favorite.
Ingredients
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sweetcorn - 1
-
firm tomatoes - 3, large
-
dried oregano - 1 tsp
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plain flour - 80g
-
egg - 1
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a little milk
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olive oil - 4 tbsp
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garlic - 1 clove, crushed
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cupped leaves iceberg lettuce - 8, to
serve
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fresh basil leaves - shredded, to
garnish
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ground black pepper and salt
Method
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Pull the husks and silk away from
the corn, cut downwards with a knife to strip off the kernels.
Put the kernels in a pan of boiling water, cook 4 minutes, drain
and rinse under cold tap to cool.
-
Put the flour into a bowl and break
the egg into it, stir a little and adding a little milk to make a
soft dropping consistency.
-
Stir in the drained corn and season
with pepper and salt.
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Preheat the grill, halve the tomatoes
horizontally and make two criss-cross slashes across the cut side.
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Rub in the crushed garlic and oregano,
season with pepper and salt. Trickle with oil and frill until
lightly browned.
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While the tomatoes grill, heat some
oil in the pan and drop 1 tbsp batter into the center. Cook over a
low heat and turn as soon as the top is set. Drain on kitchen paper.
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Cook the remaining ingredients with
the same ways, the mixture should make 8-10 sweetcorn cakes.
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Serve the sweetcorn cakes on a dish,
garnish with basil leaves and serve with grilled tomatoes and
lettuce. Serves 8.
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