Tenderstem® broccoli Sweetcorn Fritters
Method
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Preheat the oven to 180°C/fan 160°C fan/gas mark 4.
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Put the Tenderstem® broccoli and tomatoes on the vine on an ovenproof tray, in a single layer. Drizzle over 2 tbsp of the oil, season with salt and pepper and place in the oven for 10 minutes.
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Put the flour, baking powder, ¼ tsp salt, ground coriander, cumin and paprika in a bowl and stir to combine.
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Whisk in the milk, egg and lemon juice. Add the sweetcorn kernels, spring onions and fresh coriander and mix until just combined.
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Place a large frying pan over a medium heat, adding the rest of the olive oil. Add 4 tbsp size dollops of the sweetcorn batter to the pan and fry for 2-3 minutes either side until golden. Keep the cooked fritters warm on an ovenproof plate in the oven while you cook the next batch.
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At the same time gently fry the pancetta slices in a small frying pan until crispy.
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To serve, divide the fritters between four plates and top with the roasted Tenderstem® broccoli, cherry tomatoes and crispy pancetta.
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Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
