Corn Fritters with Tomato Chutney
Category: Appetizer
Servings: 20
Ingredients
| For the Corn Fritters | |
|---|---|
| All-purpose flour | 150g |
| Corn flour (fine) | 100g |
| Instant baking powder (for savory dishes) | 10g |
| Eggs | 63g |
| Whole milk | 170g |
| Fresh spring onion (scallions) | 80g |
| Canned corn | 200g |
| Fine salt | to taste |
| Freshly ground black pepper | to taste |
| Fresh parsley | to taste |
| Sunflower oil | for frying |
| For the Tomato Chutney | |
|---|---|
| Ripe tomatoes | 500g |
| Brown sugar | 50g |
| Apple cider vinegar | 100g |
| Leeks | 100g |
| Fine salt | 5g |
| Fresh chili pepper | 1 |
Instructions
Prepare the Tomato Chutney
- Begin by washing the tomatoes thoroughly. Cut them into slices and then into larger pieces, about 2 cm each.
- Trim the green parts from the leek, wash it, and slice it into rings.
- Slice the fresh chili into rings as well.
- In a large saucepan, combine the tomatoes, leeks, chili, sugar, and apple cider vinegar.
- Add the salt and mix all the ingredients together.
- Let the chutney simmer over low to medium heat for about 60 minutes, stirring occasionally, until the mixture thickens and reduces to a jam-like consistency.
- Once the chutney is ready, remove from heat and set aside to cool to room temperature.
Prepare the Corn Fritters
- In a large mixing bowl, combine the all-purpose flour and corn flour.
- Season with a pinch of salt and pepper. Pour in the milk gradually, stirring to form a smooth batter.
- Add the egg to the batter and mix until fully incorporated.
- Drain the canned corn and fold it into the batter, followed by the chopped spring onion rings and finely chopped parsley.
- Heat sunflower oil in a deep frying pan or pot over medium-high heat, reaching a temperature of around 165°C (330°F).
- Using a spoon, carefully drop dollops of the batter into the hot oil, frying a few fritters at a time.
- Fry each fritter for about 3 minutes, or until golden brown and puffed up, flipping them halfway through to ensure even cooking.
- Once fried, use a slotted spoon to remove the fritters and place them on paper towels to drain excess oil.
Serving
- Serve the hot, crispy corn fritters alongside the tomato chutney that has cooled to room temperature.
- Enjoy these delicious fritters as a savory snack or appetizer!
Nutritional Information (approx. per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 160 |
| Protein | 3g |
| Carbohydrates | 27g |
| Fat | 6g |
| Saturated Fat | 1g |
| Fiber | 2g |
| Sodium | 180mg |
| Sugars | 8g |
This delightful recipe brings together the comforting crunch of corn fritters with the tangy sweetness of a homemade tomato chutney. It’s the perfect appetizer to share with friends and family at any gathering. The fritters, crisped to golden perfection, are the ideal vehicle for the bold, flavorful chutney, making every bite a treat!
