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Corn fritters with pesto-roasted tomatoes
Corn fritters with pesto-roasted tomatoes
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Whip up a delicious batch of fluffy corn fritters for a quick and healthy breakfast.
Ingredients:
  • 4 ripe egg tomatoes, halved lengthways
  • 40.00 gm basil pesto (see related recipe), extra, to serve
  • 2 corn cobs, husks and silk removed
  • 2 eggs, lightly whisked
  • 115g self-raising flour
  • 80ml buttermilk
  • 2 green onions, ends trimmed, thinly sliced
  • 8 bacon rashers
  • 1 ripe avocado, halved, stoned, peeled, cut into wedges
Instructions:
  • Preheat your oven to 160°C. Arrange tomatoes, cut-side up, on a baking tray. Smother each tomato with flavorful pesto, then sprinkle with salt and pepper. Roast in the oven for about 30 minutes until tomatoes are tender and juicy. Take out and let cool.
  • Trim corn kernels off cobs using a sharp knife. Boil in salted water for 2 minutes until tender. Drain.
  • Combine the egg and flour and whisk until smooth. Slowly incorporate the buttermilk. Mix in the corn and green onion. Season with salt and pepper, then let it sit for 15 minutes.
  • Preheat a spacious non-stick pan over medium heat. Place bacon in the pan and cook each side for 2-3 minutes until crispy. Then, move the bacon to a plate and cover with foil.
  • Drop 2 tablespoons of corn mixture per fritter into the pan, making sure to leave space for spreading. Cook 4 fritters at a time for 2 minutes until bubbles form on the surface and they are golden underneath. Flip, cook for another 1-2 minutes until cooked through. Transfer to a plate, cover with foil, and repeat with the rest of the corn mixture.
  • Serve the corn fritters topped with bacon, avocado, tomatoes, and a drizzle of extra pesto, if desired.

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