2 free range eggs, 75ml whole milk, 100g plain flour, 1 tsp. baking powder, 300g drained tinned sweet corn, 1 jar Belazu Tomato and Smoked Paprika Paste, 3 tbsp. olive oil, 250g cherry tomatoes finely chopped, 2 handfuls of finely chopped coriander leaves, 1 lime cut into quarters, Sour cream to serve, Sea salt
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1. Crack the eggs into a mixing bowl and pour in the milk. Whisk together. Sift in the flour, baking powder and a pinch of salt. Whisk together into a smooth batter. Add the sweet corn and Belazu Tomato and Smoked Paprika paste and mix into the batter.
2. Heat a large frying pan over a medium heat and brush with olive oil. Spoon in 3 tbsp. of batter for each pancake and cook for 1 ½ -2 minutes each side, until golden. Remove from the pan and set to one side. Repeat until all the batter is gone, brushing more oil over the base of the pan each time.
3. Meanwhile put the tomatoes and coriander into a small mixing bowl. Add a pinch go salt and a squeeze of lime (about a ¼). Mix well. To serve the dish place a fritter onto a serving plate, top with spoonful of the tomatoes and cover with another fritter. Top with more tomatoes and place another fritter on top. Repeat with the rest of the fritters. serve immediately with the sour cream in a bowl on the side.