The chilli jam makes Callum Hann’s breakfast fritters just as good for lunch or dinner.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Sweet corn fritters with smoked salmon and chilli jam
Serves 4

fritters
4 corn cobs, kernels removed (or 200g frozen corn, defrosted)
2⁄3 cup wholemeal self-raising flour
2 eggs
¼ tsp chilli flakes
¼ tsp salt
1 tbsp olive oil
100g smoked salmon
2 limes, cut into
cheeks, to serve

chilli jam
2 tbsp olive oil
4 long red chillies, deseeded and cut in quarters
2 red shallots, cut in quarters
Thumb sized piece of ginger, peeled, roughly chopped
½ bunch coriander, reserve leaves to serve
2 tsp brown sugar
2 tsp light soy sauce

To make the chilli base, blend olive oil, chillies, shallots, ginger, and coriander roots and stems in a small food processor. Heat a wok on medium to high heat and add chilli base. Fry, stirring, for a couple of minutes or until fragrant. Add brown sugar and soy sauce. Stir until sugar dissolves. Cook over low heat for 10-12 minutes, stirring frequently, until golden brown and softened. 

Combine half the corn, flour, egg, chilli flakes and salt in a small food processor and blitz to combine. Stir in remaining corn. 

Heat a non-stick pan over a high heat with the oil. Divide the batter into equal amounts and cook for 1-2 minutes each side or until golden brown and cooked through.

Spoon chilli jam onto corn fritters and serve immediately with salmon and fresh lime juice squeezed over. Garnish with the reserved coriander.

 

This recipe first appeared in the February 2018 issue of SALIFE.