Corn & Leftover Ham Pancakes with Roasted Cherry Tomatoes
.
Yield
4 servingsPrep
12 minCook
28 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cherry tomatoes
2500 grams |
|
| 1 | x |
olive oil
to drizzle |
*
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| 1 ⅛ | teaspoons |
baking powder
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | large |
eggs
|
|
| ⅓ | cup |
milk, 1%
or 2% |
* |
| 1 | cup |
ham
180 grams, prefer leg ham |
*
|
| 410 | grams |
corn
canned, rinsed, drained or fresh or frozen |
|
| 1 | medium |
sweet red bell peppers
finely diced |
|
| 5 | each |
scallions, spring or green onions
finely chopped |
|
| 2 | tablespoons |
chives
freshly chopped |
|
| 1 | x |
canola oil
for frying, or other vegetable oil |
*
|
| 1 | x |
arugula (roquette)
to serve, as needed, or any kind of green, or mixed greens |
*
|
| 1 | x |
sour cream
to serve, as needed |
*
|
| 1 | x |
chili sauce
sweet, to serve, as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cherry tomatoes
2500 grams |
|
| 1 | x |
olive oil
to drizzle |
*
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 5.6 | ml |
baking powder
|
|
| 15 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 79 | ml |
milk, 1%
or 2% |
* |
| 237 | ml |
ham
180 grams, prefer leg ham |
*
|
| 4.1E+2 | grams |
corn
canned, rinsed, drained or fresh or frozen |
|
| 1 | medium |
sweet red bell peppers
finely diced |
|
| 5 | each |
scallions, spring or green onions
finely chopped |
|
| 3E+1 | ml |
chives
freshly chopped |
|
| 1 | x |
canola oil
for frying, or other vegetable oil |
*
|
| 1 | x |
arugula (roquette)
to serve, as needed, or any kind of green, or mixed greens |
*
|
| 1 | x |
sour cream
to serve, as needed |
*
|
| 1 | x |
chili sauce
sweet, to serve, as needed |
*
|
Directions
Preheat the oven to 180°C (355 F degrees).
Arrange the tomatoes on a baking and drizzle with olive oil.
Roast in the oven for 5 to 6 minutes or until starting to split.
At the same time, sift flour, baking powder and 1 teaspoon salt into a large bowl with the sugar added.
Whisk the egg and milk in a measuring cup or a medium bowl until well blended.
Pour into the flour, stir until the batter becomes smooth.
Stir in the ham, corn, red bell peppers, green onions and chives until well combined.
Season to taste.
Heat ¾ inch (2cm) oil in a frypan over medium-high heat.
Using a heaped tablespoon of batter for each fritter, add another 3 or 4 spoonfuls to the pan and cook for about 3 minutes each side until golden and slightly brown.
Keep warm in the oven while you make the remaining pancakes.
Make 12.
Serve warm with the roasted tomatoes, arugula or mixed greens, sour cream and chilli sauce.
