Corn And Feta Fritters With Pesto And Roasted Tomat

Name: Corn And Feta Fritters With Pesto And Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic, chopped; 2 tbsp pine nuts, toasted; 2 tbsp grated Parmesan cheese; 1 1/2 cups fresh basil leaves; 1/3 cup extra virgin olive oil; 1 lb cherry tomatoes on the vine, snipped into 4 bunches; 1/3 cup plus 2 tsp vegetable oil; 1 cup self-rising flour; 3 None eggs, at room temperature; 1/2 cup milk; 1 can (14 oz) sweet corn, drained; 3/4 cup roasted red peppers, finely chopped; 3 None green onions, thinly sliced; 1 cup crumbled feta cheese; None None Baby spinach leaves, to serve

Servings: persons

2 cloves garlic, chopped
2 tbsp pine nuts, toasted
2 tbsp grated Parmesan cheese
1 1/2 cups fresh basil leaves
1/3 cup extra virgin olive oil
1 lb cherry tomatoes on the vine, snipped into 4 bunches
1/3 cup plus 2 tsp vegetable oil
1 cup self-rising flour
3 None eggs, at room temperature
1/2 cup milk
1 can (14 oz) sweet corn, drained
3/4 cup roasted red peppers, finely chopped
3 None green onions, thinly sliced
1 cup crumbled feta cheese
None None Baby spinach leaves, to serve

1
For the pesto, process garlic, pine nuts and Parmesan cheese in food processor until finely chopped. Add basil; process until chopped. With motor running, add olive oil in a thin stream until combined. Season with salt.
2
Preheat the oven to 400u00b0F. Place tomatoes on a baking pan. Drizzle with 2 tsp vegetable oil; season with salt. Roast for 10 mins or until tender.
3
Meanwhile, sift flour into a medium bowl. Whisk eggs and milk in a medium bowl; stir into flour until just combined. Add sweet corn, peppers, onions and feta; gently fold in until combined.
4
Heat remaining oil in a large nonstick skillet over medium heat. For each fritter, place 2 tbsp mixture in pan and spread to a 3-inch round. Cook 2 fritters at a time for 2 mins each side or until cooked and golden brown. Drain on paper towels. Serve fritters with pesto, tomatoes and spinach.

957

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cloves garlic, chopped, 2 tbsp pine nuts, toasted, 2 tbsp grated Parmesan cheese, 1 1/2 cups fresh basil leaves, and more.

Yes, Corn And Feta Fritters With Pesto And Roasted Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn And Feta Fritters With Pesto And Roasted Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions