Aussie Sweet Corn Breakfast Fritters with Avocado & Arugula Salad & Sweet Chilli Jam

Peppadew peppers, which are used in this dish, are generally found in a jar near the capers in the supermarket. However,...
Contributor
Aussie Sweet Corn Breakfast Fritters with Avocado & Arugula Salad & Sweet Chilli Jam
Myles New

Aussie Sweet Corn Breakfast Fritters with Avocado & Arugula Salad & Sweet Chilli Jam

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.

2
Servings
575
Calories Per Serving
Deliver Ingredients

Notes

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

Ingredients

For the chilli jam:

  • 1 13- or 14-ounce jar of mild or hot Peppadew peppers
  • 4 Ounces cherry tomatoes
  • ½ bunch fresh basil
  • 6 Tablespoons sugar

For the fritters:

  • Sunflower oil
  • 1/3 Cup self-rising flour
  • ¼ Cup whole milk
  • 1 egg
  • Salt and freshly ground black pepper
  • 1 15-ounce can sweet corn
  • ¼ Cup low- or full-fat creme fraiche, for serving

For the avocado & arugula salad:

  • 1 ripe avocado
  • ½ bag arugula
  • Drizzle extra-virgin olive oil
  • Drizzle balsamic vinegar
  • Freshly ground black pepper

Directions

For the chilli jam:

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.

For the fritters:

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.

For the avocado & arugula salad:

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.

Nutritional Facts

Total Fat
27g
39%
Sugar
9g
10%
Saturated Fat
3g
13%
Carbohydrate, by difference
78g
60%
Protein
9g
20%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
52mg
5%
Choline, total
1mg
0%
Fiber, total dietary
11g
44%
Folate, total
29µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
17mg
5%
Niacin
1mg
7%
Phosphorus, P
60mg
9%
Selenium, Se
6µg
11%
Sodium, Na
211mg
14%
Water
15g
1%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.