Mexican corn fritters

Name: Mexican corn fritters
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 servings
Cuisine: Accompaniment
Ingredients: 15.00 ml fresh chillies 573; 0.50 onion grated; 250.00 ml sweetcorn; 1.00 fresh chillies deseeded, finely chopped; 2.00 ml cumin ground; 65.00 ml cheddar cheese finely grated; 70.00 g flour cake; 2.00 ml Baking powder; 65.00 ml milk; 1.00 eggs large, separated; 25.00 ml fresh coriander chopped; 0.00 sunflower oil for deep frying

24 servings Prep: 15 mins, Cooking: 10 mins

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Vegetables

By Food24 November 03 2009

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Ingredients (12)

15.00 ml	fresh chillies — 573
0.50	onion — grated
250.00 ml	sweetcorn
1.00	fresh chillies — deseeded, finely chopped
2.00 ml	cumin — ground
65.00 ml	cheddar cheese — finely grated
70.00 g	flour — cake
2.00 ml	Baking powder
65.00 ml	milk
1.00	eggs — large, separated
25.00 ml	fresh coriander — chopped
0.00	sunflower oil — for deep frying

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Method:

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.