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Corn and ham fritters with roasted cherry tomatoes
Corn and ham fritters with roasted cherry tomatoes
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Prep Time:
25 minutes
Cook Time:
23 minutes
Total Time:
48 minutes
Transform Christmas ham leftovers into a delightful brunch dish.
Ingredients:
  • 250g vine-ripened cherry tomatoes
  • Olive oil, to drizzle
  • 150g plain flour
  • 4.00 gm baking powder
  • 80ml milk
  • 180g leg ham
  • 420g can corn kernels, rinsed, drained
  • 1 small red capsicum, finely chopped
  • 6 spring onions, finely chopped
  • 20.00 ml chopped chives
  • Sunflower oil, to shallow-fry
  • Rocket, to serve
  • Sour cream, to serve
  • Sweet chilli sauce, to serve
Instructions:
  • Preheat the oven to 180°C. Arrange tomatoes on a baking tray and generously drizzle with olive oil. Roast until they just start to split, about 5 minutes.
  • Sift flour, baking powder, 1 teaspoon of salt, and sugar into a bowl. In a jug, whisk together the egg and milk until well combined. Pour the mixture into the flour and stir until smooth. Add ham, corn, capsicum, spring onion, and chives, then mix well. Season with sea salt and freshly ground black pepper to taste.
  • Warm up 2cm of sunflower oil in a frypan over medium-high heat. Spoon heaped tablespoonfuls of batter into the pan, cooking for 2-3 minutes per side until golden brown. Keep fritters warm as you make a total of 12. Serve with tomatoes, rocket, sour cream, and chili sauce.

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