Corn Fritters With Sweet Tomato Chili Sauce - cooking recipe

Ingredients

1 cup self-rising flour, plus 2 tbsp
1/2 tsp baking soda
2 None large eggs
1 cup 2% milk
1 (13.5 oz) can corn kernels, rinsed, drained
4 None spring onions, thinly sliced
3 oz baby arugula
-1 None Tomato Chili Sauce
1 (13.5 oz) can crushed tomatoes
2 tbsp sweet chili sauce
1 tbsp brown malt vinegar

Preparation

Sift flour and baking soda into a medium bowl. Whisk eggs and milk together then whisk into flour mixture until smooth. Stir in corn and onions.
Lightly coat a large frying pan with oil and place over medium heat. Cook 1/4-cupfuls of batter for 1 min, or until browned underneath. Flip over and cook for 1 min. Remove from pan and cover to keep warm.
Meanwhile, to make the tomato chili sauce, combine tomatoes, chili sauce and vinegar in a medium saucepan. Bring to a boil then reduce heat and simmer, uncovered, for 10 mins, or until slightly thickened.
Serve fritters with baby arugula and tomato chili sauce.