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🍽️ Jamaican Corn Fritters with Spicy Tomato Chutney

259 kcal · 30 min · 4 servings

Ingredients

• 300 g corn (drained weight; can)
• 2 eggs
• 75 g flour
• 75 g whole wheat flour
• 1 tsp baking powder
• 150 ml milk (1.5% fat)
• salt
• pepper
• 400 g canned tomatoes (drained weight)
• 40 g ginger (1 piece)
• 1 bunch spring onions
• 50 g cane sugar
• 2 dried chili peppers
• 2 tbsp white wine vinegar
• 3 sprigs mint
• 3 sprigs parsley
• 3 tbsp oil

Instructions

1. 1. Open the can of corn.
2. 2. Pour the corn into a colander.
3. 3. Let the corn drain well.
4. 4. Take a large mixing bowl.
5. 5. Add the eggs to the bowl.
6. 6. Add the flours to the bowl.
7. 7. Add the baking powder to the bowl.
8. 8. Add the milk to the bowl.
9. 9. Whisk everything into a smooth batter.
10. 10. Add the drained corn to the batter.
11. 11. Mix the corn into the batter.
12. 12. Season the batter with salt.
13. 13. Season the batter with pepper.
14. 14. Let the batter rest for about 15 minutes.
15. 15. Open the can of tomatoes.
16. 16. Mash the tomatoes in the can with a fork.
17. 17. Peel the ginger.
18. 18. Finely chop the ginger.
19. 19. Clean the spring onions.
20. 20. Wash the spring onions.
21. 21. Slice the spring onions.
22. 22. Take a heavy-bottomed pan.
23. 23. Spread the sugar in the pan.
24. 24. Warm the sugar over medium heat.
25. 25. Wait until the sugar melts.
26. 26. Wait until the sugar turns light brown.
27. 27. Add the ginger to the pan.
28. 28. Add the spring onions to the pan.
29. 29. Crumble the chili peppers.
30. 30. Add the chili peppers to the pan.
31. 31. Stir in the vinegar immediately.
32. 32. Add the tomatoes to the pan.
33. 33. Simmer the tomatoes over low to medium heat.
34. 34. Simmer the tomatoes for 10 minutes.
35. 35. Season the tomato sauce with salt.
36. 36. Season the tomato sauce with pepper.
37. 37. Set the tomato sauce aside.
38. 38. Wash the mint.
39. 39. Wash the parsley.
40. 40. Shake the herbs dry.
41. 41. Pluck the leaves from the mint and parsley stems.
42. 42. Chop the mint leaves.
43. 43. Chop the parsley leaves.
44. 44. Mix the chopped herbs into the batter.
45. 45. Take a large pan.
46. 46. Heat the oil in the pan.
47. 47. Take about 1 1/2 tablespoons of batter.
48. 48. Add the batter to the pan in portions.
49. 49. Bake the fritters on the first side for 2-3 minutes.
50. 50. Bake the fritters on the second side for 2-3 minutes.
51. 51. Serve the hot fritters.
52. 52. Add the tomato chutney.

Nutrition per serving

• kcal: 259
• Protein: 8 g · Fett/Fat: 8 g · Carbs: 35 g