Couscous fritters with roasted tomato and basil
Try couscous fritters with sweet roasted tomatoes for a quick brunch or supper.
For the fritters
- 2 free-range eggs
- 100g/3½ oz self-raising flour
- 2 tbsp milk
- 3 tbsp couscous, soaked according to packet instructions
- 2 spring onions, sliced
- 2 tbsp vegetable oil
For the roasted tomatoes
- 3 fresh basil leaves, torn
Preheat the oven to 180C/160C Fan/Gas 4.
For the fritters, mix together the eggs, flour and milk in a bowl to make a batter with the consistency of double cream, then fold in the couscous and spring onions.
Heat the olive oil in a frying pan and fry spoonfuls of the fritter batter for 2-3 minutes on both sides, or until golden-brown and crisp.
For the tomatoes, lay the tomato slices on a baking sheet and drizzle over the olive oil and vinegar. Roast in the oven for 5-6 minutes, or until tender.
To serve, place one fritter in the middle of a serving plate, lay a roasted tomato slice on top, followed by a third of the basil. Repeat with another layer of fritter, tomato and basil until you have three layers of each. Serve.