Sweetcorn Fritters With Chilli and Ginger Dipping Sauce |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The dipping sauce is fierce! Be careful start with a little and work up. If you have any left it can be kept in a jar in the fridge for up to 1 week. These also go well with bottles sweet chilli sauce. Ingredients:
3 large red chilies, deseeded and chopped |
10 cm fresh ginger, grated |
6 tablespoons sunflower oil |
2 teaspoons caster sugar |
115 g plain flour |
1 teaspoon baking powder |
1 large egg |
225 ml milk |
225 g frozen sweetcorn, thawed |
150 g vegetarian cheddar cheese, grated |
4 tablespoons chopped fresh coriander |
1 small onion, chopped |
4 spring onions, chopped |
vegetable oil (for frying) |
mixed salad green (optional) |
lime wedge (optional) |
Directions:
1. Make the chilli and ginger paste by placing all ingredients in a food processor and puréeing until smooth. Rub through a sieve and set aside until needed.
2. Sift together flour and baking powder and season if desired.
3. In a separate bowl beat together the egg and milk and beat in the flour until smooth.
4. Add the sweetcorn, cheese, coriander and onions and mix well. Leave to stand for 15 minutes (It should thicken).
5. Heat the oil and use a large spoon to add batter to the pan, cook until golden on both sides and drain.
6. Serve the fritters with salad leaves, lime wedges and the chilli sauce.
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