Mexican corn fritters

Recipe from: 6/1/2004 12:00:00 AM

Ingredients 12
Servings 24
Time 15 minutes

Ingredients

  • 15
    ml
    olive oil
  • 0.50
    onion, grated
  • 250
    ml
    defrosted frozen corn
  • 1
    fresh chilli, seeded and finely chopped
  • 2
    ml
    ground cumin
  • 65
    ml
    finely grated Cheddar cheese
  • 70
    g
    cake flour
  • 2
    ml
    baking powder
  • 65
    ml
    milk
  • 1
    large egg, separated
  • 25
    ml
    freshly chopped coriander
  • sunflower oil for deep-frying
 

Method

10 minutes
 
Heat olive oil in a pan and add the onion.
Fry over a medium heat until onion has softened.
Transfer to a bowl and add remaining ingredients, except oil.
Stir well and add salt to taste.
Heat sunflower oil in a saucepan until a cube of bread sizzles and turns golden when added .
Add teaspoonfuls of mixture to the oil and fry for one minute on each side until golden and cooked through.
Cook in batches and drain on absorbent paper.
Serve warm or at room temperature as an appetiser.
 

Read more on: deep-fry
 

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