Spicy sweetcorn fritters with tomato chutney

Spicy sweetcorn fritters with tomato chutney

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.

Spicy sweetcorn fritters with tomato chutney

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

  • 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

(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
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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.

Nutrition

(with a poached egg)

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

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.

Buy ingredients online

Recipe By

Dan Doherty

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