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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ukshallot.com.
Cooking tools:
- Saucepan
- Skillet
- Mixing bowl
- Fork
- Spatula
- Baking sheet
- Parchment paper
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Spoon
- Plate
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
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