Crispy Corn and Ricotta Fritters with Roasted Tomato Basil Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes and the 2 garlic cloves on a small tray, add 1 tablespoon olive oil, the balsamic vinegar, 1/4 teaspoon salt, and a pinch of black pepper. Toss well.

2. 2

   Roast the tomatoes and garlic for 18 minutes at 220 °C / 425 °F, until the tomatoes are wrinkled and juicy. Let them rest for 5 minutes.

3. 3

   Meanwhile, make the batter. In a large bowl, combine the sweet corn kernels, ricotta cheese, all-purpose flour, grated Parmesan cheese, the beaten egg, chopped chives, chopped parsley, garlic powder, lemon zest, the remaining salt, and the remaining black pepper. Stir until thick and evenly mixed.

4. 4

   Squeeze the roasted garlic cloves out of their skins. Transfer the roasted tomatoes, garlic pulp, and pan juices to a blender cup or mash with a fork. Add the fresh basil leaves and blend briefly or mix by hand for a rustic sauce. Set aside.

5. 5

   Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Once hot, add portions of about 2 tablespoons of batter and flatten them slightly into small fritters.

6. 6

   Cook the fritters for 3 to 4 minutes per side, until deeply golden and crisp on the outside. Work in batches if needed so the pan does not get overcrowded.

7. 7

   Serve the fritters hot with the roasted tomato basil sauce on top or on the side. Garnish with extra chives or basil if desired.