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SWEETCORN FRITTERS, WITH BACON AND A QUICK TOMATO CHUTNEY

SERVES

4 CHUTNEY MAKES

1 MEDIUM-SIZED JAR

Deep-fried fritters and bacon for breakfast – YES! This dish is my go-to for Sunday brunch, and whenever I make it I’m left with a delicious jar of tomato chutney in the fridge to have with cheese and biscuits later. This is a light batter, so the sweetcorn doesn’t get eclipsed and the fritter’s not too doughy.

INGREDIENTS:

FOR THE CHUTNEY:

200g red onion, finely chopped

400g tomatoes, deseeded and roughly chopped

60ml red wine vinegar

120g brown sugar

1 tsp dried oregano

sea salt and freshly ground black pepper

FOR THE FRITTERS:

2 eggs

2 banana shallots, peeled and cut into rings

1 × 198g tin sweetcorn, drained

120g plain flour

1 tsp chilli flakes

1 tsp paprika

1 tbsp vegetable oil

8 rashers streaky bacon

sea salt and freshly ground black pepper

METHOD:

To make the chutney, place all the ingredients in a pan over a medium heat. Season with a good pinch of salt and pepper and stir well to combine. Simmer for 30–40 minutes or until it’s reduced and sticky. Pour into a sterilised jar and allow to cool. This will keep for up to 4 weeks in the fridge.

To make the fritters, combine the eggs, shallots and sweetcorn, then add the flour, chilli flakes, paprika and seasoning.

Heat the vegetable oil in a non-stick pan over a medium heat. To test if the oil is hot enough, drop a little of the batter into the pan; it should start to sizzle straight away.

Using two teaspoons, spoon the batter into the pan and fry for a couple of minutes on each side until golden brown. Remove from the pan and drain on kitchen paper. Depending on the size of your pan you may need to cook the fritters in batches.

Fry the bacon in the same pan until crisp, then remove and drain on kitchen paper.

Serve the fritters with bacon and a good dollop of tomato chutney.