Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Corn fritters with crispy bacon, red pepper jam and sour cream
Makes 12 Starters and mains
Ingredients
- 270g gluten-free plain flour
- 160g gluten-free maize flour
- 2tbsp baking powder
- 1tbsp ground cumin
- 1tsp ground turmeric
- 1⁄4tsp chilli powder
- 2tsp sea salt
- 4 eggs
- 400ml milk
- 500g corn kernels
- 400g tin creamed corn
- 1⁄2 bunch flat-leaf parsley, leaves roughly chopped
- 1⁄2 bunch coriander, leaves and stems roughly chopped
- 1 red pepper, diced
- 1 red onion, diced
For the red pepper jam
- 4tbsp vegetable oil
- 2 red peppers, roughly chopped
- 4 long red chillies, chopped
- 250g cherry tomatoes
- 100g sugar
- 50ml fish sauce
To serve
- 6 bacon rashers
- 1 bunch rocket
- 200g sour cream
- 100g red pepper jam
- lime wedges
Method
To make the red pepper jam, heat the oil in a heavy-based saucepan over a medium-high heat. Cook the pepper, onion and chilli for 5 minutes, until softened and slightly caramelised.
Add the tomatoes and cook for 6 minutes, until soft and translucent. Then add the sugar and fish sauce and simmer for 30 minutes, until thickened. Leave to cool slightly then puree in a blender. Ladle into sterilised jars and seal. The jam will keep in the pantry for 6-12 months. Refrigerate after opening and use within 1 month.
To make the fritter batter, sift the flour, maize flour and baking powder into a large bowl. Add the spices and salt, then make a well in the centre. Mix in the eggs one at a time, alternating with the milk, bringing in the sides of the mixture until the batter is smooth.
Add the remaining ingredients and stir to combine. Cover the batter and set aside to rest for 30 minutes. Preheat the oven to 180C/350F/Gas4. Line a large oven tray with baking paper.
To cook the fritters, place a frying pan over medium heat, pour in about 3cm of oil and heat until it is hot.
Ladle a good amount of the corn fritter mixture into the oil, to make 4 fritters, about 8cm in diameter. Cook for 1 minute. Carefully flip the fritters over and cook on the other side.
You may need to adjust the heat if your fritters are colouring too quickly on the outside; you don’t need to cook the batter all the way through, as they will be finished off in the oven. When you have nice colour on both sides, drain on paper towel and repeat to make 12 fritters.
Place all of the fritters on the baking tray and put them in the oven for 10 minutes to cook through. Meanwhile, in a clean frying pan, cook the bacon until crispy. Drain on paper towel and set aside to keep warm.
Serve the fritters with the rocket, crispy bacon, sour cream, red pepper jam and lime wedges.
Advertisement