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  2. fritters recipe

Sweetcorn fritters with roast tomatoes and chipotle butter

Served with roasted tomatoes these little sweetcorn pancakes are a quick and easy midweek meal. The chipotle butter makes them that little bit more special. - by Alison Pickel
  • 05 Feb 2016
Sweetcorn fritters with roast tomatoes and chipotle butter
Cook: 28 Minutes - easy - Serves 6 - Vegetarian - nut-free - pregnancy-safe
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Served with roasted tomatoes these little sweetcorn pancakes are a quick and easy midweek meal. The chipotle butter makes them that little bit more special.

Ingredients

8 plum tomatoes, halved

1 tbsp olive oil

100 g butter, softened

1– 2 tsp chipotle paste

150 g plain flour

2 tsp baking powder

2 eggs, beaten

150 ml milk

300 g tin sweetcorn, drained

4 spring onions, chopped

handful of coriander chopped

handful of fresh baby spinach leaves to serve

Method

  1. Heat the oven to 190C/fan. Put the tomatoes in a baking dish, drizzle with 1 tbsp olive oil and season well. Roast for 15–20 minutes, or until they’re on the point of collapsing.
  2. Mash the butter with the chipotle paste, roll into a sausage shape in clingfilm, then chill.
  3. To make the fritters, put the flour, baking powder and seasoning in a bowl. Mix the eggs and milk, and gradually whisk into the flour to make a batter. Stir in the sweetcorn, onions and coriander.
  4. Heat olive oil in a pan, add a tbsp of the mix and fry each side for 2–3 minutes until golden.
  5. Serve the fritters and tomatoes with spinach leaves and a slice or two of butter to melt on top.

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