Ingredients
For the fritters
75g/2¾oz self-raising flour
2 large free-range eggs
30ml/1fl oz milk
1 corn on the cob, kernels removed
small knob of butter
For the chutney
1tbsp olive oil
1 red pepper, sliced
3tbsp brown sugar
1 banana shallot, chopped
4tbsp red wine vinegar
2tbsp mint, chopped
Method
1. To make the chutney, heat the oil a medium frying pan over a medium heat. Add the red pepper, shallot, vinegar and mint. Cook for three to four minutes until thick and serve in a bowl.
2. To make the fritters, whisk the flour, eggs and milk together in a large bowl
vigorously to form a batter. Mix the corn into the batter.
4. Heat a medium non-stick frying pan and melt the butter. Spoon three round portions of corn batter separately into the pan. Fry for two minutes on each side until golden.
5. To serve, place the fritters onto a warm plate with the chutney bowl beside.
