• 6servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, H
MineralsFluorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 100g ready-to-eat slow roasted tomatoes

  2. 2 large eggs, separated

  3. 8tbsp fromage frais

  4. 50g plain flour

  5. Small handful of basil leaves, roughly shredded

  6. Oil for frying

  7. Rocket leaves

  8. Balsamic syrup and olive oil to serve

Instructions Jump to Ingredients ↑

  1. Roughly chop a pack of slow roasted tomatoes and put them aside.

  2. Put the egg yolks into a bowl and whisk in the fromage frais. Fold in the flour and season with a little salt and freshly ground pepper.

  3. Fold in the tomatoes and basil. Whisk the egg whites until stiff, fold in a third into the tomato mixture to loosen it up, then gently fold in the remainder Heat a large heavy frying pan, add 3-4tbsp of oil to cover the bottom of the pan, then test a small blob of the batter - if it begins to bubble immediately, the pan is hot enough. Drop 5 or 6 tbsp of the fritter mixture into the pan, depending on its size.

  4. Cook over a medium heat for 2-3 mins or until the underside is golden. Carefully turn the fritters and cook for a further 3 mins. Remove from the pan and keep warm, then repeat with the rest of the mixture Serve the fritters on a plate decorated with balsamic syrup and rocket leaves, drizzled with a little olive oil.


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