Friday 18 August 2017

Fresh herbs and sweetcorn fritters with cranberry and chilli ketchup

Jenny Bristow

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

Method

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.

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