Alpro Sweetcorn Fritterati
Over a year ago
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Ingredients
- 60g plain flour
- 90g cornflour
- ¼ tsp baking powder
- ½ tsp salt
- 1 tsp ground cumin
- 1 egg
- 125ml Alpro Almond milk
- 350g sweetcorn kernels
- Sunflower oil
- 16 baby plum tomatoes, halved
- 2 cloves garlic, crushed
- 1 tbsp fresh thyme, chopped
- 1 tbsp balsamic vinegar
- 2 handfuls of baby/salad spinach leaves
- Olive oil
Accompaniment
SponsoredMondavi Woodbridge Shiraz
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Description
Made with Alpro Almond milk, these crispy, golden rounds of sunshine on a plate make a delicious side or a light lunch.
Method
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1
Pre-heat the oven to 200ºC/390ºF/Gas Mark 6. Place the tomatoes on a baking tray and sprinkle over the crushed garlic, thyme, salt and pepper and a little olive oil. Bake in the oven for about 20-30 minutes, then remove and sprinkle with the balsamic vinegar.
To make the fritters, sift all the dry ingredients into a large mixing bowl. In a separate bowl, mix the egg with the Alpro Almond milk and then add to the dry ingredients. Whisk together until you have a smooth batter, then mix in the sweetcorn.
Heat a little sunflower oil in a non-stick frying pan until sizzling, and spoon in the batter one tablespoonful at a time, cooking the fritters on both sides until gorgeous and golden.
Serve two per person, alongside the spinach leaves and scattered with the roast tomatoes.
Chef's Tips
Add some extra zing with a dash of sweet chilli sauce.
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