Sweetcorn fritters with slow-cooked tomatoes - Good Food Middle East
These are the most delicious things to eat, for lunch or supper, rain or shine, hot or cold
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Cooking tools:
- Oven
- Baking dish
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Citrus press
- Spatula
- Colander
- Plate
- Serving platter
- Kitchen towel
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
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