Sunday, September 09, 2007

Sweetcorn Fritters - thai Style

Serves 4 as a starter or side dish

250g frozen sweetcorn, defrosted, or 3 corn cobs
50g plain flour
Pinch of salt
1 chilli, finely sliced
1/2 inch fresh ginger, finely chopped, or 1 tsp ground, dried ginger
1/2 teaspoon ground cumin
2 small eggs / 1 large egg

1] Mix together the flour, salt, chilli, ginger, cumin and egg(s) to form a batter.

2] If using fresh corn cobs, remove the outer leaves and the hairy bits! Then boil / steam in boiling water for 5 minutes, until starting to soften. Then cool well before slicing the corn from the cob with a sharp knife.

3] If using frozen sweetcorn, soak in boiling water for a couple of minutes until defrosted.

4] Mix the sweetcorn with the batter.

5] Heat the oil in a wok or deep fat fryer until it reaches 180 degrees C.

6] Put a heaped tablespoon of the sweetcorn batter in the wok. Continue until the wok is full - one layer deep.

7] Cook for 2 minutes Turn the fritters. Continue to cook until the fritters are lightly browned.

8] Keep the fritters warm in a 100 deg C oven until all are cooked.

No comments:

Post a Comment

Note: only a member of this blog may post a comment.