Sweetcorn fritters with a Fermented Sweetcorn and Chilli Relish

I recently and actually quite randomly made a sweetcorn, chilli and mint wild soda. After drinking it i was left with the fermented chilli and sweetcorn kernels of which i couldn’t bare to throw away! so I developed this recipe instead. 

You can of course use fresh, tinned or frozen sweetcorn for convenience and it is just as delicious. 

Sweetcorn Relish

Recipe: 
2 corn on the cob or 1 small tin of sweetcorn 
2 tomatoes or 300g cherry tomatoes, blended to a pulp
1 small red onion, chopped
1 tsp mustard seeds 
50ml white wine vinegar 
1 pinch of sugar 
1 pinch salt 
1 medium chilli, chopped  

 Method:

1. toast the mustard seeds in a dry pan. then add the rest of the ingredients.
2. Cook on a medium heat until reduced and sticky. taste, season and leave to cool. 

1 medium chilli, chopped
2 spring onions, sliced into rounds
3 eggs, beaten
1/2 tsp baking powder
75g Plain Flour
pinch of salt
30ml Milk or Plant based milk
Method: 

1. Place the flour, salt and baking powder in a bowl. whisk in the eggs until smooth. 
2. Whisk in the milk followed by the sweetcorn, chilli and spring onion. 
3. Heat a non stick frying pan over a medium high heat. Add a splash of oil and wipe out with some kitchen towel. 
4. Add a spoon of the fritter mix to the pan and fry until both sides are golden. Drain onto some kitchen towel. repeat the process until all the mix is used.
5. Pile the fritters up on a plate and serve with the sweetcorn and chilli relish.