Spicy sweetcorn fritters with tomato chutney

Spicy sweetcorn fritters with tomato chutney
  • Serves icon Serves 6
  • Time icon Hands-on time 25 min

Sweetcorn fritters for breakfast should be eaten in the sun, in the garden; the flavours are so fresh and light. Instead of soured cream, you could add a poached egg and streaky bacon, if you like.

There’s a recipe for the tomato chutney, but good-quality shop-bought stuff is fine, too.

Nutrition: per serving

Calories
258kcals
Fat
12.4g (2.8g saturated)
Protein
13.1g
Carbohydrates
22.3g (7.3g sugars)
Fibre
2.2g
Salt
0.5g
Calories
258kcals
Fat
12.4g (2.8g saturated)
Protein
13.1g
Carbohydrates
22.3g (7.3g sugars)
Fibre
2.2g
Salt
0.5g

(with a poached egg)

Ingredients

  • 100g self-raising flour
  • 2 medium free-range eggs, beaten
  • 100ml whole milk
  • 1 tbsp soured cream, plus 4 tbsp to serve (see tips)
  • 2 x 198g tins sweetcorn, drained
  • 2 spring onions, finely chopped
  • Few sprigs fresh coriander, finely chopped, plus a few extra leaves to garnish
  • 1 red chilli, finely chopped
  • ½ tsp ground cumin
  • Finely grated zest and juice 1 lime
  • Vegetable oil for frying

For the tomato chutney

  • 2 red onions, finely chopped
  • 8 plum tomatoes from a tin, drained and chopped into 2cm chunks (see tips)
  • 3 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 1 star anise
  • 1 tbsp fennel seeds
  • 200g caster sugar
  • 150ml sherry vinegar

Method

  1. To make the chutney, put all the ingredients in a large stainless steel pan and bring to a simmer. Cook, without a lid on, for about 1½ hours or until the liquid has reduced and the mix has begun to caramelise. Spoon into a sterilised jar (see Know-how), seal and store in a cool, dark place. Once opened it will keep for up to 1 week, or unopened for up to 1 month (see tips).
  2. To make the fritters, put the flour in a mixing bowl and make a well
    in the middle. Add the eggs, milk and soured cream to the well, then gradually beat the flour into the
    wet ingredients to make a batter. Add all the other ingredients (except the vegetable oil) and season with salt and pepper.
  3. Heat a non-stick frying pan over a medium heat and drizzle with oil. Spoon 3 separate large dollops of the batter (about half the total amount) into the pan and cook for 2-3 minutes on each side until golden brown and cooked through.
  4. Remove from the pan to a wire rack and season with salt. Repeat with the rest of the batter.
  5. To serve, top each fritter with a spoon of soured cream (or a poached egg if you want to – see tips) and tomato chutney, then finish with a few coriander leaves sprinkled on top.

delicious. tips

  1. Find an easy-to-follow video on how to sterilise jars here.

     

  2. As Dan suggests, you can use a good ready-made chutney if you prefer. We like Rubies in the Rubble spicy tomato relish, from Waitrose, Ocado or rubiesintherubble.com.

  3. A lemony sauvignon blanc has the high acidity to take on the chutney. Try one from Touraine or Bordeaux in France.

Recipe By

Dan Doherty

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