Ingredients
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3 tablespoons nut oil
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1 small onion, peeled and finely chopped
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1 red chili, deseeded and finely chopped
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1 1/2 cups frozen corn, thawed
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6 spring onions, trimmed and finely sliced (green onions)
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salt and pepper, to taste
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4 tablespoons all-purpose flour
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1 teaspoon baking powder
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sweet chili sauce, to drizzle over
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fresh coriander leaves (optional garnish)
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1 egg, lightly beaten
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1 garlic clove, minced
Instructions
- Heat 1 tablespoon of the oil in a non-stick pan, add the onion and cook, stirring, for 5 minutes, until beginning to soften. Add the chilli and garlic and cook for a further minute. Remove from the heat and set aside.
- Put the sweetcorn in a mixing bowl and lightly mash with a potato masher to break down the kernels a little.
- Add the onion mixture, spring onions and egg to the mixing bowl.
- Season to taste with salt and pepper and stir to mix.
- Sift in the flour and baking powder and stir to mix. The mixture is quite runny at this stage but don't worry- it firms up nicely when cooked!
- Heat 1 tablespoon of the oil in the non-stick pan.
- Drop four heaped spoonfuls of the sweetcorn mixture in once the oil is hot. Flatten them using a spatula until roughly 1cm/ 1/2inch thick- do this gently so the mixture does not stick to the spatula and break up the fritter.
- Fry the fritters for 3-4 minutes, or until golden and crisp on the underside. Flip them using the spatula and fry the other side for 3-4 minutes until done.
- Remove the fritters from the pan and keep warm.
- Wipe the pan with kitchen paper and repeat from step 6 to cook the remaining fritters.
- Serve drizzled with sweet chilli sauce or your favourite sauce/ dip. You could also garnish with chopped fresh coriander leaves.