Crispy Corn Fritters with Spicy Tomato Chutney

Ingredients

In the original Romanian dish, Jumări, pork rinds are the main ingredient. However, in this adapted recipe for Southern African cuisine, we have replaced the pork rinds with fresh corn kernels to create a vegetarian-friendly version. Additionally, we have incorporated spices commonly used in Southern African cuisine, such as cayenne pepper and paprika, to add a unique flavor profile. We alse have the original recipe for Jumări, so you can check it out.

• 2 cups (240g) fresh corn kernels 2 cups (240g) fresh corn kernels
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 large egg, beaten 1 large egg, beaten
• Vegetable oil, for frying Vegetable oil, for frying
• For the tomato chutney: For the tomato chutney:
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the fresh corn kernels, flour, baking powder, salt, cayenne pepper, and paprika.
2. 2.
   In a separate bowl, whisk together the milk and beaten egg. Pour the wet ingredients into the corn mixture and stir until well combined.
3. 3.
   Heat vegetable oil in a deep pan or skillet over medium heat.
4. 4.
   Drop spoonfuls of the corn batter into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Remove the fritters from the oil and drain on a paper towel-lined plate.
5. 5.
   To make the tomato chutney, heat a tablespoon of vegetable oil in a saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
6. 6.
   Add the diced tomatoes, tomato paste, white vinegar, sugar, cayenne pepper, and salt to the saucepan. Stir well to combine.
7. 7.
   Reduce the heat to low and simmer the chutney for about 15-20 minutes, or until it thickens slightly.
8. 8.
   Serve the crispy corn fritters with the spicy tomato chutney on the side.

Treat your ingredients with care...

• Corn kernels — Use fresh corn kernels for the best flavor and texture. If fresh corn is not available, you can use frozen corn kernels, thawed and drained.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Add more for a spicier kick or reduce for a milder flavor.

Tips & Tricks

• For extra crispiness, you can lightly coat the fritters in breadcrumbs before frying.
• Serve the fritters immediately after frying to maintain their crispy texture.
• The tomato chutney can be made in advance and stored in the refrigerator for up to a week.

Serving advice

Serve the crispy corn fritters as an appetizer or as a main dish accompanied by a fresh salad. They are best enjoyed hot and crispy.

Presentation advice

Arrange the crispy corn fritters on a platter and drizzle the spicy tomato chutney over them. Garnish with fresh herbs like cilantro or parsley for a pop of color.