Thai corn fritters

Thai corn fritters

From
Bitesize Savoury
Makes
30
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
150g self-raising flour, plus 1–2 tablespoons extra
180g polenta
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg
250ml milk, plus 1–2 tablespoons extra
400g canned corn kernels, drained
1/2 cup chopped coriander
4 spring onions, thinly sliced
1 small red chilli, seeds removed and diced
vegetable oil, for shallow-frying
fresh coriander leaves, for garnish
sweet chilli sauce, for dipping

Method

  1. Combine the flour, polenta, baking powder and salt in a bowl and make a well in the centre. Add the egg and milk and mix until smooth. Add the corn, chopped coriander, spring onion and chilli and stir well. If the mixture seems too thin, add 1–2 tablespoons extra flour; if it is too thick, add 1–2 tablespoons extra milk.
  2. Heat a large, heavy-based frying pan over medium heat, add 1–2 tablespoons oil and single tablespoon amounts of mixture and cook for 2–3 minutes or until crisp and bubbles form on the top, then flip over and cook the other side until golden. Remove from the pan and keep warm. Repeat with the remaining mixture. Garnish with the coriander leaves and serve with the sweet chilli sauce.
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
Bitesize Savoury
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