Sweetcorn, Shallot & Chilli Fritters With Tomato & Shallot Chutney.
These fritters are perfect for a lazy breakfast or weekend brunch. Add a poached egg on top to really indulge.
Makes: 6
Preparation time: 20 minutes
Cooking time: 10 minutes
Sweetcorn, Shallot & Chilli Fritters With Tomato & Shallot Chutney:
You’ll Need:
For The Chutney:
1 large eschalion shallot, finely sliced
1 tbsp sweet chilli sauce
40g golden caster sugar
85ml white wine vinegar
150g cherry tomatoes, roughly chopped
For The Fritters:
2 tbsp coconut oil
1 large eschalion shallot
1 clove garlic, crushed
1 small bunch coriander
1 chilli, seeds removed and finely diced
2 tsp mild curry powder
Sea salt & cracked black pepper
325g can sweetcorn in water
75g gram flour (chickpea flour)
To Serve:
Sour cream or vegan coconut yoghurt
Diced chilli
Coriander, roughly chopped
What To Do:
1.) Place all the chutney ingredients in a heavy-bottomed sauce pan over a medium heat. Add 1 tbsp water and bring the ingredients to the boil.
2.) Lower the heat and allow to gently simmer and reduce for approximately 10 – 15 minutes – you want to reduce the liquid, breakdown the tomatoes and achieve and thick, sticky jam consistency. Remove from the heat and allow to cool and thicken further.
3.) Heat 1 tablespoon of coconut oil in a large pan. Gently fry the shallots in the oil for 5 minutes until softened. Add the garlic and fry for a further 1 minute.
4.) Finely chop the stems of the coriander and add to the pan along with the chilli, curry powder and seasoning. Fry for a final minute.
5.) Spoon the shallot mixture into a large bowl and sprinkle in the gram flour and roughly chopped coriander leaves. Tip in the sweetcorn along with the liquid in the can and stir through all the ingredients. Whisking with a fork, add 50ml of cold water to create a batter. Leave to sit for 5 minutes for the gram flour to absorb some of the liquid.
6.) When the batter is ready, melt the remaining coconut oil in a clean frying pan. In batches, spoon a heaped tablespoon worth of fritter mixture into the hot pan. Turn down the heat to medium and fry for 2 – 3 minutes – the fritters are ready to be flipped when you can easily get a spatula underneath. Cook on the second side for a further 2 minutes.
7.) Place the cooked fritters on a lined baking tray and put in a warm oven whilst you make the remaining fritters. The mixture makes 6 decent-size fritters.
8.) To serve, stack the fritters on a plate and top with a spoon of tomato and shallot chutney and sour cream. Sprinkle with a little extra chilli for heat and coriander for freshness.
What do you think about this Sweetcorn, Shallot & Chilli Fritters With Tomato & Shallot Chutney recipe?
Do you fancy trying it?
Recipe and image courtesy of UK Shallot.
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Recipe Card:
Sweetcorn, Shallot & Chilli Fritters With Tomato & Shallot Chutney.
Ingredients
- 1 large eschalion shallot, finely sliced
- 1 tbsp sweet chilli sauce
- 40g golden caster sugar
- 85ml white wine vinegar
- 150g cherry tomatoes, roughly chopped
- 2 tbsp coconut oil
- 1 large eschalion shallot
- 1 clove garlic, crushed
- 1 small bunch coriander
- 1 chilli, seeds removed and finely diced
- 2 tsp mild curry powder
- Sea salt & cracked black pepper
- 325g can sweetcorn in water
- 75g gram flour (chickpea flour)
- Sour cream or vegan coconut yoghurt
- Diced chilli
- Coriander, roughly chopped
Instructions
- Place all the chutney ingredients in a heavy-bottomed sauce pan over a medium heat. Add 1 tbsp water and bring the ingredients to the boil.
- Lower the heat and allow to gently simmer and reduce for approximately 10 – 15 minutes – you want to reduce the liquid, breakdown the tomatoes and achieve and thick, sticky jam consistency. Remove from the heat and allow to cool and thicken further.
- Heat 1 tablespoon of coconut oil in a large pan. Gently fry the shallots in the oil for 5 minutes until softened. Add the garlic and fry for a further 1 minute.
- Finely chop the stems of the coriander and add to the pan along with the chilli, curry powder and seasoning. Fry for a final minute.
- Spoon the shallot mixture into a large bowl and sprinkle in the gram flour and roughly chopped coriander leaves. Tip in the sweetcorn along with the liquid in the can and stir through all the ingredients. Whisking with a fork, add 50ml of cold water to create a batter. Leave to sit for 5 minutes for the gram flour to absorb some of the liquid.
- When the batter is ready, melt the remaining coconut oil in a clean frying pan. In batches, spoon a heaped tablespoon worth of fritter mixture into the hot pan. Turn down the heat to medium and fry for 2 – 3 minutes – the fritters are ready to be flipped when you can easily get a spatula underneath. Cook on the second side for a further 2 minutes.
- Place the cooked fritters on a lined baking tray and put in a warm oven whilst you make the remaining fritters. The mixture makes 6 decent-size fritters.
- To serve, stack the fritters on a plate and top with a spoon of tomato and shallot chutney and sour cream. Sprinkle with a little extra chilli for heat and coriander for freshness.
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These fritters look so tasty!
Thanks for stopping by Heather 🙂
These look tasty. I would love to try.
Hope you get to try them 🙂
Ooh, I made some sweetcorn and chilli fritters a few years ago and they were super tasty! I made them again a couple of times soon after that, but for some reason it’s now been a very long time since… I forgot about them! Thanks for reminding me! (Hubby will be delighted, he’s a big fan of sweetcorn) xx
#abitofeverything
Thanks for stopping by 🙂
Wow those do look fantastic! Love all the flavors. Thanks for joining us for meatless Monday. Hope you will check out some of the other posts as well
These look absolutely delicious and would make a great starter too. I always struggle to find great starters! #AnythingGoes
Thanks for stopping by 🙂