Sweetcorn, shallot and chilli fritters with tomato and shallot chutney

Perfect for a light supper, lazy breakfast or weekend brunch these tasty versatile fritters are sure to hit the right note any time of the day.

And if you feel the need for something more substantial simply top with a poached egg. What a treat!

Makes: 6  Preparation time: 20 minutes  Cooking time:  10 minutes

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 flour (chickpea flour)

To serve:

• Sour cream or vegan coconut yoghurt
• Diced chilli
• Coriander, roughly chopped

What to do                                                                            

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.

Recipe courtesy of UK Shallots