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Categories:Viewed: 39 - Published at: 7 months ago
Ingredients
- 4 tablespoons peanut oil
- 1 chile, deseeded and finely chopped (red)
- 1 garlic clove, peeled and crushed
- 1 small onion, peeled and finely chopped
- 1 teaspoon coriander (ground)
- 325 g sweetcorn (can)
- 6 spring onions, timmed and finely sliced
- 1 medium egg, lightly beaten
- salt & freshly ground black pepper
- 3 tablespoons plain flour
- 1 teaspoon baking powder
Method
- Heat 1 tablespoon of the groundnut oil in a frying pan, add the onion and cook gently for 7-8 minutes or until beginning to soften.
- Add the chilli, garlic and ground coriander and cook for 1 minute stirring continuously.
- Remove from the heat.
- Drain the sweetcorn and tip into a mixing bowl.
- Lightly mash with a potato masher to break down the corn a little.
- Add the cooked onion mixture to the bowl with the spring onions and beaten egg.
- Season to taste with salt and pepper, then stir to mix together.
- Sift the flour and baking powder over the mixture and stir inches.
- Heat 2 tablespoons of the groundnut oil in a large frying pan.
- Drop 4 or 5 heaped teaspoonfuls of the sweetcorn mixture into the pan and using a fish slice or spatula, flatten each to make a 1 cm thick fritter.
- Fry the fritter for 3 minutes or until golden brown on the underside, turn over and fry for a further 3 minutes or until cooked through and crisp.
- Remove the fritters from the pan and drain on absorbent kitchen paper.
- Keep warm while cooking the remaining fritters, adding a little more oil if needed.
- Garnish with spring onion curls and serve immeditely with a thai-style chutney.
