Breakfasts

Corn Fritters with Roasted d'VineRipe® Truss Tomatoes and Crispy Prosciutto

This is a great dish for breakfast, lunch or brunch. The fritters can be frozen for later use.

Serves 4 (makes 16-20 fritters).
Prep Time: 25 minutes.
Cooking Time: 1 hour 20 minutes.

Ingredients

• 4 d'VineRipe® 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

Cooking Instructions

• 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 mayonnaise.