Diabetic Breakfast Recipe - Corn Fritters With Roasted Tomato Chili Jam
These corn fritters are flavorful despite being low-carb. Serve this diabetic breakfast to start your day if you are following a low-carbohydrate diet.
You need 2 medium corn cobs, each weighing about 250g after being trimmed. Roasted tomato chili jam is best made a day or two ahead to allow the flavors to develop. You can make double the quantity of jam and keep it, covered, in the refrigerator for up to 4 weeks.
Ingredients :
1 cup (160g) wholemeal self-raising flour
½ teaspoon bicarbonate of soda
½ teaspoon hot paprika
¾ cup (180ml) no-fat milk
2 eggs, beaten lightly
2 cups (330g) fresh corn kernels
1 small red capsicum (150g), chopped finely
2 green onions, sliced thinly
2 tablespoons finely chopped fresh flat-leaf parsley
roasted tomato chili jam :
2 medium tomatoes (380g)
1 small red onion (100g), chopped finely
1 clove garlic, crushed
2cm piece fresh ginger (10g), grated
¼ cup (60ml) lime juice
2 tablespoons brown sugar
2 fresh small red Thai chilies, chopped finely
Method :
- Sift flour, soda and paprika into medium bowl. Make well in center of flour mixture, gradually whisk in combined milk and eggs until batter is smooth. Stir corn, capsicum, onion and parsley into batter.
- Pour ¼ cup batter into heated lightly greased large frying pan; using spatula, spread batter to shape into a round. Cook about 2 minutes each side or until fritter is browned lightly and cooked through; remove from pan, cover to keep warm. Repeat with remaining batter.
To make roasted tomato chili jam, preheat oven to 220°C/200°C fan-forced. Halved tomatoes; place, cut-side up, on lightly oiled oven tray. Roast, uncovered, 30 minutes; chop tomato coarsely. Combine tomato with remaining ingredients in small saucepan; stir over low heat until sugar dissolves. Bring to a boil; simmer, uncovered, about 40 minutes or until mixture is thickened.
Serving suggestion : Serve with baby spinach leaves.
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