Peppadew peppers, which are used in this dish, are generally found in a jar near the capers in the supermarket. However, if you can’t find them, just double the cherry tomatoes, along with a bit of Tabasco. Excerpt from Everyday Easy by Lorraine Pascale.
From Everyday Easy by Lorraine Pascale. Text copyright 2012 by Lorraine Pascale. Photographs copyright 2012 by Myles New. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.
Equipment: Colander, blender or food processor, medium saucepan, large frying pan, medium bowl or pitcher
Drain the Peppadew peppers well and put them in a blender or food processor with the cherry tomatoes. Rip the leaves from the basil stalks, add them too, and blitz until smooth. Then transfer to a medium saucepan over a medium heat. Add the sugar and bring to the boil.
Once the chilli jam is boiling, turn down the heat and leave it to simmer away for 8 minutes, stirring it from time to time so that it does not stick to the bottom.
Put a big drizzle of oil into a large frying pan over a medium to high heat. Put the flour, milk, and egg in a medium bowl with a big pinch of salt and some pepper. Beat the mixture hard with a wooden spoon to get rid of any lumps. Drain the sweet corn well, stir into the batter, and set aside for a moment.
Once the oil in the frying pan is nice and hot, put four dollops of the fritter mix into the pan. Each one should be about 4 inches in diameter, which uses all of the mixture up. Cook for about 3 minutes.
The underside of the fritters should now be crisp and golden brown, so flip them over and leave to cook for another 3 minutes.
Cut the avocado in half and remove the pit. The easiest way to get the pit out is to put the blade of a sharp knife into the pit as if you were going to cut it in half. Then twist the knife a bit and the pit should just pop out. Peel off the skin and slice the flesh into long, thin strips. Arrange to one side of two serving plates and set aside for a moment.
Pile the arugula into the center of each plate and drizzle with a little oil and balsamic vinegar. Once the fritters are crisp and golden on the bottom, remove them from the heat and arrange two of them on each plate opposite the avocado. Dollop the crème fraîche beside them. Remove the now-reduced chilli jam from the heat and spoon a little onto each plate. Give a little twist of black pepper over everything and serve.
Any remaining chilli jam can be stored in a sterilized jar in the fridge for up to one month. It is also delicious served with meats and cheeses.