Thai Spiced Sweetcorn Fritters with Chilli Dipping Sauce
- Serves:
- 12
- Ready in:
- 15 to 30 mins
Ingredients
- 275g tinned or frozen sweetcorn
- 1 tbsp kaffir lime leaves, finely sliced
- 2 tbsp vegetarian fish sauce
- 1 heaped tsp red curry paste
- 1 tsp brown sugar
- 2 tbsp cornflour
- vegetable oil, for frying
- 1 free-range egg
Method
- 1
Drain or defrost the sweetcorn, depending on which one you are using. Place two-thirds of the sweetcorn in a blender together with all the ingredients apart from the frying oil. Tip out into a large bowl and mix in remaining whole kernels of sweetcorn.
- 2
Heat a wok or frying pan and add about 3-4 tablespoons vegetable oil and heat gently. Spoon a rounded tablespoon of the mixture into the hot oil. Cook about 8-10 fritters at a time, and turn them over to cook on both sides. Drain on kitchen paper and keep warm. Serve with sweet chilli sauce.
PER SERVING: 8.8g FAT (Excluding extras)
Thai Spiced Sweetcorn Fritters with Chilli Dipping Sauce was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 275g tinned or frozen sweetcorn
- 1 tbsp kaffir lime leaves, finely sliced
- 2 tbsp vegetarian fish sauce
- 1 heaped tsp red curry paste
- 1 tsp brown sugar
- 2 tbsp cornflour
- vegetable oil, for frying
- 1 free-range egg
- 1
Drain or defrost the sweetcorn, depending on which one you are using. Place two-thirds of the sweetcorn in a blender together with all the ingredients apart from the frying oil. Tip out into a large bowl and mix in remaining whole kernels of sweetcorn.
- 2
Heat a wok or frying pan and add about 3-4 tablespoons vegetable oil and heat gently. Spoon a rounded tablespoon of the mixture into the hot oil. Cook about 8-10 fritters at a time, and turn them over to cook on both sides. Drain on kitchen paper and keep warm. Serve with sweet chilli sauce.
PER SERVING: 8.8g FAT (Excluding extras)
Thai Spiced Sweetcorn Fritters with Chilli Dipping Sauce was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
