Corn Fritters and Roasted Plum Tomatoes

Here is another one of our quick recipes – a delicious alternative at lunchtime. 

Serves: 4


  • 2 cloves garlic, crushed
  • 1 tbsp chopped fresh thyme
  • 1 tbsp balsamic vinegar
  • 2 handfuls of baby spinach leaves
  • Olive oil
  • Salt and pepper
  • 60 g Plain flour
  • 90 g Cornflour
  • ¼ tbsp Baking powder
  • ½ tbsp Salt
  • 1 tbsp Ground cumin
  • 1 Egg
  • 125 ml Alpro Almond milk
  • 350 g Sweetcorn kernels
  • Sunflower oil
  • 16 Baby plum tomatoes, halved


Pre-heat the oven to 200ºC / Gas Mark 6

1. Sift the dry ingredients into a large mixing bowl. In a separate bowl, mix the egg with the Alpro Almond milk and add to the dry ingredients. Whisk together until you have a smooth batter. Add the sweetcorn and mix to combine.

2. 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 mins. Remove from the oven and sprinkle the tomatoes with the balsamic vinegar.

3. Heat a little sunflower oil in a non-stick frying pan until hot, spoon the batter a tbsp at a time and cook the fritters on both sides.

4. Place a couple of the fritters on a plate and top with the tomatoes and the spinach to serve.

Tip/Serving Suggestion:

Add some zing with a dash of sweet chilli sauce.

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