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Corn and Chive Fritters with Beetroot and Blackberry Jam and Horseradish Cream

A savoury-sweet combo perfect for brunch or entertaining

Makes approx. 15 fritters

Prep time: 10 minutes

Cook time: 15 minutes

Vegetarian Fritters

  • 150g sweetcorn (fresh, frozen, or canned)
  • 1 spring onion, roughly chopped
  • 6 eggs
  • 60ml milk
  • 150g plain flour
  • 2 tsp chopped chives
  • Pinch of salt
  • Pinch of black pepper
  • Pinch of cayenne pepper
  • Butter and oil, for frying

Blackberry Jam

  • 1 small cooked or pickled beetroot, finely diced (approx. 75g)
  • 100g fresh blackberries
  • 1 tbsp sugar (adjust to taste)
  • 1 tbsp water or blackberry juice
  • Optional: tiny splash of balsamic vinegar

Horseradish Cream

  • 4 tbsp sour cream (or crème fraîche)
  • 2–3 tsp freshly grated horseradish (or jarred horseradish, drained)
  • 1 tsp lemon juice
  • Pinch of salt
  • Optional: pinch of sugar or white pepper to taste

Method:

  1. Place all fritter ingredients in a blender or food processor and blend until just combined with some texture remaining. Heat a little butter and oil in a non-stick pan over low-medium heat. Drop spoonfuls of the batter into the pan, spaced apart. Cook for about 3 minutes each side until golden and cooked through. Transfer to a warm plate and repeat with remaining batter.
  2. Simmer the blackberries, sugar, and water in a small pan over low heat for 5–7 minutes, until berries break down. Stir in diced beetroot and cook for 2 more minutes. Add balsamic vinegar if using.
  3. For the horseradish cream: Stir all ingredients together in a small bowl. Taste and adjust lemon, salt, or horseradish heat as needed. Chill for 15–20 minutes before serving for best flavour.
  4. Once each of the components have cooled, dollop the fritters with a layer of the horseradish cream followed by the jam and serve.