Gluten Free Corn Fritters with Chilli Chutney

Being originally from New Zealand Corn fritters is a classic recipe that can be eaten anytime of the day. I have put my own twist by adding a few extra ingredients, and substituting with Gluten Free self raising flour. Best served with lashings of Creme Fraiche and Chilli Chutney, and avocado. Also can be served with crispy streaky bacon. Enjoy!

Serves 2-3 

Gluten Free Corn Fritters

198g tin of sweetcorn kernels - drained
1 egg
1/2 red pepper finely chopped
2 spring onions finely chopped
1 cup of gluten free self raising flour
1/2 cup milk 

Chilli Chutney

375g jar of mild or hot peppadew peppers
1/2 chilli (if using mild peppadew peppers - for a little kick!
large handful of cherry tomatoes (around 150g)
5 tbsp of caster sugar

1. Start by making the chutney. Drain the pepperdews and put them in a blender along with the chilli and tomatoes. Blitz until ingredients come together but are still chunky. If you want the consistency of a jam, blitz until smooth. Tip into a medium pan over a medium heat. Add the caster sugar and bring to the boil.

2. Once the Jam is boiling, turn down the heat and simmer for 12-15 minutes, stirring every few minutes or so. Once the mixture has reduced and is taking on the texture of jam take off the heat and pour into a sterilised jar, and once cool enough, store in the fridge. This will keep for a month.

3. Now onto the corn fritters. Combine Sweetcorn, pepper and spring onions to a bowl. Add egg, flour and milk and season with salt and pepper. Mix together with a wooden spoon. If the mixture should be quite wet, so if it looks a little dry (due to using gluten free flour) add a little more milk. 

4. Place a frying pan on medium heat, and spray with olive oil. Once the pan is hot, add a large dollop of the mixture, the fritters should be around 8cm in diameter. Cook on each side for 3-4 minutes until golden.

Serve with creme fraiche and your chilli Chutney. Also can be served wit Avocado and or crispy streaky bacon. For a lunch or dinner option add a rocket salad drizzled with balsamic vinegar.