Sweetcorn fritters with slow-cooked tomatoes recipe | Good Food

Ingredients

• 6 large, ripe plum tomatoes halved
• pinch of sugar
• avocado cream, (see bottom of page) to serve
• 450g sweetcorn - use fresh, frozen (defrosted) or canned (drained)
• 175g plain flour
• 1 tsp baking powder
• 2 eggs and 2 yolks, beaten
• 125ml milk
• 25g butter melted
• 2 spring onions finely chopped
• ½ red chilli deseeded and finely diced
• juice ½ lime
• 25g feta cheese crumbled
• 1 tbsp each chopped basil and parsley
• olive oil for frying
• 200g large black olives stoned and chopped
• 4 large handfuls rocket
• drizzle olive oil
• squeeze lime juice