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Corn and Ham Fritters with Roasted Cherry Tomatoes

Prep Time:

Cook Time:


4 Servings


250g vine-ripened cherry tomatoes
Olive oil, to drizzle
1 cup (150g) plain flour
1 teaspoon baking powder
1 tablespoon caster sugar
2 eggs
1/3 cup (80ml) milk
1 cup (180g) finely chopped leg ham
420g can corn kernels, rinsed, drained
1 small red capsicum, finely chopped
6 spring onions, finely chopped
1 tablespoon chopped chives
Sunflower oil, to shallow-fry
Rocket, to serve
Sour cream, to serve
Sweet chilli sauce, to serve


Step 1 - Preheat the oven to 180°C. Place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until starting to split.
Step 2 - Meanwhile, sift flour, baking powder and 1 teaspoon salt into a bowl with the sugar. Beat the egg and milk in a jug until well combined. Add to the flour, then stir until you have a smooth batter. Add the ham, corn, capsicum, spring onion and chives, then stir to combine. Season to taste with sea salt and freshly ground black pepper.
Step 3 - Heat 2cm sunflower oil in a frypan over medium-high heat. Using a heaped tablespoon of batter for each fritter, add 3-4 spoonfuls to the pan and cook for 2-3 minutes each side until golden. Keep warm while you repeat to make 12 fritters in total. Serve with the tomatoes, rocket, sour cream and chilli sauce.
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