thai corn fritters

Fet's Thai corn fritters

Recipe from: 6 June 2012
Preparation time: 15 min
Cooking time: 25 min
 
 
 

Ingredients

 
  • 2
    Tbs
    soy sauce
  • 2
    Tbs
    fish sauce
  • juice of one lime
  • 3
    eggs
  • 1 1/2
    cup
    frozen corn
  • 5
    spring onions - sliced
  • 1
    small green pepper - finely chopped
  • 2
    cloves garlic - finely chopped / paste
  • 1
    thumb size ginger - finely chopped / paste
  • 2
    fresh green chillies - finely chopped
  • 1/2
    tsp
    turmeric powder
  • 1
    handful fresh coriander - chopped
  • 2
    Tbs
    palm sugar
  • 4
    lime leaves - removed stem and roughly chop
  • 1 1/2
    cup
    rice or chickpea flour
  • 2
    tsp
    baking powder
  • 1/4
    tsp
    salt
  • vegetable or canola oil for frying
 
 

Method

 
In a large mixing bowl combine together eggs, soy sauce, fish sauce and lime juice. Mix well.

Add the frozen corn, spring onion, green pepper, garlic, ginger, chopped chillies, turmeric powder, coriander, palm sugar and lime leaves. Stir well together.

In a small bowl sift together the rice or chickpea flour with baking powder and pinch of salt.

Mix the dry ingredients with the remaining ingredients in the larger bowl a little at a time to form a thick batter.

Let the mixture stand for about 30 minutes in a warm place with a dump cloth over the bowl.

Heat the oil in a wok or small frying pan over medium to high heat.

Into the wok or pan drop tablespoons of the mixture and fry off a few at a time for a about 1 minute and turn when brown.

Place cooked fritters on kitchen towel to absorb excess oil.
 
Reprinted with permission of Damian Ettish.
 

Read more on: recipe  |  vegetables  |  vegetarian  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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