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Spicy sweetcorn fritters with tomato chutney

Name: Spicy sweetcorn fritters with tomato chutney
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 6
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

By: Dan Doherty

Published: 15 Mar 19
Updated: 18 Mar 24

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.

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

Easy
February 2019

Test kitchen approved

Serves 6
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.

Vegetarian recipes

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)

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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

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).
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.
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.

Remove from the pan to a wire rack and season with salt. Repeat with the rest of the batter.
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.

Recipe from February 2019 Issue

Nutrition

(with a poached egg)

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

delicious. tips

Find an easy-to-follow video on how to sterilise jars here.
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.
A lemony sauvignon blanc has the high acidity to take on the chutney. Try one from Touraine or Bordeaux in France.