Corn Fritters with Sweet Chili sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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If you like savoury potato pancakes, latkes, etc. you'll love this one! Goes well as a lunch, casual dinner or even appetizer. We ate the leftovers for breakfast :-) This recipe comes from my new favorite cookbook Bill's Food by Bill Granger - an Aussie chef. Ingredients:
1/2 cup rice flour (throw it in your coffee grinder or buy it this way) |
1/2 cup plain all-purpose flour |
1/4 teaspoon baking powder |
1/2 teaspoon salt |
1 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1 egg, lightly beaten |
1 teaspoon lemon juice |
2 cups corn kernels |
4 spring onions, finely sliced |
3 tablespoons chopped fresh cilantro |
1/4 cup oil |
3 large fresh red chilies, finely chopped |
1 cup rice vinegar |
2 teaspoons salt |
3/4 cup sugar |
1 clove garlic, chopped |
Directions:
1. Corn Fritters: Sift the ground rice, flour, baking powder, salt, corander and cumin into a bowl.
2. Add the egg, lemon juice and 1/2 c.
3. water and beat to a smooth batter.
4. Add the corn, spring onion and chopped cilantro and stir to combine.
5. Heat the oil in a large non-stick frying pan over med to hi heat.
6. When oil is hot, add 2 tblsp of mixture for each fritter and flatten with the back of a spoon.
7. Cook about 2 to 3 min, or until golden brown, then flip.
8. Sweet Chili Sauce: Combine all the ingredients for the sauce in a small saucepan and stir over a low heat until the sugar dissolves.
9. Bring to a boil, then cook for 5 min or until the mixture thickens to a slightly syrupy consistency.
10. Remove from the heat and allow to cool and serve with the fritters.
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