Perfect for 20cm or 25cm Shallow Fry Pan - makes 12
Fritters can be used in so many ways – a snack, a side vegetable with grilled meats, a vegetarian dish or appetizers. This recipe is quick to make but if it’s more convenient the mixture can be made in advance, chilled and then cooked when required.
INGREDIENTS:
3 tablespoons corn oil
6 scallions, trimmed and chopped
1 red bell pepper, de-seeded and chopped into small pieces
1 cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 extra large egg
5 tablespoons coconut cream
1 tablespoon sweet chili sauce
1 tablespoon fresh chopped cilantro
4 tablespoons sweet corn, drained
Freshly ground black pepper
1. Heat 1 tablespoon of the oil in the fry pan over a medium setting. Fry the scallions and peppers until softened, but not browned. Lift out and cool slightly. [The pan can now be used again, as it is, to fry the fritters]
2. Sift the flour, baking powder and salt into a bowl. Whisk in the egg, coconut cream, chili sauce and cilantro. Beat until the mixture is smooth (it should be a thick consistency).
3. Stir in the fried vegetables, sweet corn and a little black pepper.
4. Heat half the remaining oil in the pan. Spoon rounded tablespoons of the mixture, spaced apart, into the pan cooking 3 or 4 at a time. Fry until the bottom is golden, then turn over and cook on other side. Add more oil as needed. Drain fritters on a paper towel and serve hot or cold.
Note: To make small appetizer sized fritters, cook rounded teaspoons of mixture as above and serve hot, or cold, with a dipping sauce.