Linda McC: Chilli Corn Fritters

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* Exported from MasterCook *

 

Chilli Corn Fritters

 

Recipe By :Linda McCartney

Serving Size : 3 Preparation Time :0:10

Categories : Appetizers Breakfast

Fried Herbs

Pancakes & Fritters, etc. Spices

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

450 g frozen or tinned sweetcorn kernels -- defrosted (if

appropriate) and drained

115 g plain flour -- sifted

2 tsps chilli powder

1/4 tsp coriander seeds -- crushed

1/4 tsp black pepper

2 tbsps chopped fresh coriander -- (or flat-leaf parsley if

preferred)

1 sm garlic clove -- chopped

1 cm piece fresh ginger -- chopped

1 tsp soy sauce -- (1-2 tsp) to taste

1 lg free-range egg -- (or 2 small), beaten

vegetable oil -- for shallow-frying

1 quantity Garlic Dipping Sauce

 

Combine the corn with the other ingredients (apart from the oil) in a medium

bowl and mix well. Pour 5mm of vegetable oil into a large frying pan and

heat it until a little of the batter dropped into the oil sizzles

immediately. Place 1 tablespoon of the batter at a time into the oil. Keep

the fritters apart in the pan and fry until they are golden brown on both

sides, about 4-5 minutes for each side. Repeat until all the batter has

been used.

 

Drain the fritters on kitchen paper and keep them warm in a moderate oven

until you have cooked them all and are ready to serve.

 

Cuisine:

" Thai "

Source:

" Linda McCartney on Tour "

Copyright:

" 1998 "

T(Cooking Time):

" 0:25 "

 

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Per Serving (excluding unknown items): 190 Calories; 2g Fat (10.9% calories

from fat); 7g Protein; 37g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol;

790mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Fat; 0 Other Carbohydrates.

 

NOTES : These crisp, golden sweetcorn fritters, spiked with chilli and

coriander, show clearly why Thai cuisine has become so popular in the West

in recent years: they are irresistibly mouth-watering.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0