Corn fritters with sweet tomato chilli sauce

1.Make the sweet tomato chilli sauce. Put the ingredients in a medium saucepan, mix them together with a wooden spoon. Turn the stove on to high and heat the sauce until it boils. Turn down the heat, let the sauce simmer, without a lid, for about 10 minutes or until it is slightly thick.

2.Meanwhile, use a flour sifter to sift the flour and bicarbonate of soda into a medium bowl. Break eggs, one at a time, into a small bowl, then pour into a large jug. When all the eggs are in the jug, add the milk and beat them with a whisk until they are mixed well. Pour the egg mixture slowly into the flour mixture, whisking as you go, continue whisking until the batter mixture is smooth. Stir the corn and onion into the batter with a wooden spoon.

3.Spray a large frying pan with cooking oil. Turn the stove on to medium and heat the pan. Pour ¼ cup batter into the pan, use a metal spatula to spread the batter into a neat circle. Cook the fritter about 1 minute or until browned underneath, turn the fritter over with an egg slide and cook the other side for about 1 minute – make sure it is cooked through. Remove the fritter from the pan. Put it on a plate and cover with foil to keep it warm. Do this with the rest of the batter to make a total of 12 fritters.

4.Serve the fritters with baby rocket and sweet tomato chilli sauce.