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Sweetcorn fritters with slow-cooked tomatoes


Sweetcorn fritters with slow-cooked tomatoes Recipe

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
  • red chilli , deseeded and finely diced
  • juice 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
Directions:
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