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Corn Fritters and Roasted Plum Tomatoes

Serves: 4 Ready in: 30 to 60 mins

Cost CuttingEco FriendlyFreezes Well

These healthy fritters make a great light dinner

Corn Fritters and Roasted Plum Tomatoes Recipe: Cook Vegetarian Magazine


60g plain flour
90g cornflour
1/4 tsp baking powder
1/2 tsp salt
1 tsp ground cumin
1 free-range egg
125ml Alpro Almond Milk
350g sweetcorn kernels
sunflower oil
16 baby plum tomatoes, halved
2 garlic cloves, crushed
1 tbsp chopped fresh thyme
1 tbsp balsamic vinegar
2 handfuls of baby spinach leaves
olive oil
salt and pepper


  • Preheat the oven to 200C/400F/ Gas 6. Sift the dry ingredients into a large mixing bowl. In a seperate bowl, mix the egg with the almond milk and add to the dry ingredients. Whisk together until you have a smooth batter. Add the sweetcorn and mix to combine.
  • 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. Remove from the oven and sprinkle the tomatoes with the balsamic vinegar.
  • Heat a little sunflower oil in a non-stick frying pan until hot, spoon the batter a tablespoon at a time and cook the fritters on both sides.
  • Place a couple of the fritters on a plate and top with the tomatoes and the spinach to serve.
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