Fresh herbs and sweetcorn fritters with cranberry and chilli ketchup
A delicious change from the usual breakfast fare, this is also great for a snack with seasonal chutney. Serves four.
You will need
225g/8oz canned sweetcorn kernels or
2 large cobs if using fresh
½ small red or white onion, finely chopped
1 dsp fresh parsley, chopped
1 dsp fresh coriander, chopped
110g/4oz plain flour
Salt and freshly ground black pepper
1 tsp baking powder, heaped
2 large eggs, lightly beaten
2 tbsps milk
Olive or sunflower oil for cooking
4-6 rindless rashers — maple-cured streaky bacon
8-10 baby tomatoes
1 tsp balsamic vinegar
For the ketchup
450g/1lb fresh cranberries or frozen cranberries, thoroughly defrosted
110g/4oz soft brown sugar
125ml/4fl oz cider vinegar
2 red chillies, deseeded and finely
chopped, or 2 dsps chilli sauce
½ red onion, finely chopped
Make the ketchup first. Place the cranberries, sugar, vinegar, chillies or chilli sauce and onion in a saucepan. Heat together for 15- 20 minutes, stirring occasionally, but do not allow to bubble too rapidly. If you like smooth ketchup, blend the ingredients in a food processor. Set to one side and keep warm.
If using fresh sweetcorn, boil or steam the cobs for eight to 10 minutes. When cool, scrape off the kernels using a sharp knife. Place the corn in a bowl with the onion, parsley and coriander.
Make the batter by sifting the flour, salt, pepper and baking powder into another bowl. Make a well in the centre and add the egg and half the milk. Gradually mix the flour into the egg. The batter will still be quite stiff, so add the remainder of the milk.
Stir the sweetcorn mixture into the batter. Heat a little of the oil in a shallow frying pan. Add two dessertspoons of batter and cook for approximately two minutes, until the underside of the fritter is golden, then turn it over and cook the other side until it is golden too.
Drain on kitchen paper and keep warm. Repeat until all the batter is used. Pre-heat a griddle pan, then put the bacon rashers and tomatoes on it. Drizzle the balsamic vinegar over the top and cook for two to three minutes, until the bacon is crispy and the tomatoes are slightly blackened. Serve with the fritters.