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Corn Fritters With Roasted Tomatoes And Crispy Prosciutto

Corn Fritters With Roasted Tomatoes And Crispy Prosciutto

Corn Fritters with Roasted Truss Tomatoes and Crispy Prosciutto

These delicious corn fritters make the perfect mid-week dinner, topped with roasted tomatoes and your favourite crispy ham!

Serves 4 (makes 16-20 fritters)


• 4 truss tomatoes, halved

• 1 small garlic clove, crushed

• 4-5 tbsp olive oil

• Salt and freshly ground black pepper

• 185g (3/4 cup) good quality mayonnaise

• 1 1/2 tbsp lemon juice

• 8 thin slices prosciutto or bacon

Corn Fritter

• 2 corn cobs (or 420g can corn kernels, drained)

• 220g (2 cups) self-raising flour

• 1 tsp sugar

• 1 egg

• 375ml (1 1/2 cups) buttermilk


• Preheat oven to 140°C. Arrange the tomatoes in a single layer on a baking tray.
Brush with oil and season with salt and pepper.

• Roast for 1 hour 20 minutes until softened, but still just holding their shape.
Combine the mayonnaise with the garlic and lemon juice and season with salt
and pepper. Refrigerate.

• Meanwhile, make the fritters. Slice the kernels off the corn cobs. Combine the
flour and sugar in a large bowl. Whisk the egg and buttermilk together in a jug,
pour onto the flour and whisk until smooth. Stir in the corn and season well with
salt and pepper.

• Heat 2 tbsp of the oil in a large frying pan over medium heat. Spoon the mixture
one tbsp at a time into the pan and cook for about 2 minutes on one side.
• Turn over and cook until golden. Keep warm while you cook the rest, adding
more oil as required.

• In a separate frying pan, fry the prosciutto in 1 tbsp of oil until crispy.
• Serve the fritters accompanied by the roasted tomatoes, prosciutto and garlic

What’s your favourite breakfast?

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