Spicy Sweetcorn Fritters recipe
information
Cornmeal can be found in most supermarkets or health food shops. Yellow in colour, it acts as a binding agent in this recipe.
ingredients
225 g (8 oz) 3/4 cup canned or frozen sweetcorn
2 red chillies, deseeded and very finely chopped
2 cloves garlic, crushed
10 lime leaves, very finely chopped
2 tbsp fresh coriander (cilantro), chopped
1 large egg
75 g (2 3/4 oz) 1/2 cup cornmeal
100 g (3 1/2 oz) fine green beans, very finely sliced
groundnut oil, for frying
2 red chillies, deseeded and very finely chopped
2 cloves garlic, crushed
10 lime leaves, very finely chopped
2 tbsp fresh coriander (cilantro), chopped
1 large egg
75 g (2 3/4 oz) 1/2 cup cornmeal
100 g (3 1/2 oz) fine green beans, very finely sliced
groundnut oil, for frying
method
1. Place the sweetcorn, chillies, garlic, lime leaves, coriander (cilantro), egg and cornmeal in a large mixing bowl, and stir to combine.
2. Add the green beans to the ingredients in the bowl and mix well, using a wooden spoon.
3. Divide the mixture into small, evenly sized balls. Flatten the balls of mixture between the palms of your hands to form rounds.
4. Heat a little groundnut oil in a preheated wok or large frying pan
(skillet) until really hot. Cook the fritters, in batches, until brown and crispy on the outside, turning occasionally.
5. Leave the fritters to drain on absorbent kitchen paper (paper towels) while frying the remaining fritters.
6. Transfer the fritters to warm serving plates and serve immediately.
Kaffir lime leaves are dark green, glossy leaves that have a lemony-lime flavour. They can be
bought from specialist Asian stores either fresh or dried. Fresh leaves impart the most delicious flavour.
2. Add the green beans to the ingredients in the bowl and mix well, using a wooden spoon.
3. Divide the mixture into small, evenly sized balls. Flatten the balls of mixture between the palms of your hands to form rounds.
4. Heat a little groundnut oil in a preheated wok or large frying pan
(skillet) until really hot. Cook the fritters, in batches, until brown and crispy on the outside, turning occasionally.
5. Leave the fritters to drain on absorbent kitchen paper (paper towels) while frying the remaining fritters.
6. Transfer the fritters to warm serving plates and serve immediately.
Kaffir lime leaves are dark green, glossy leaves that have a lemony-lime flavour. They can be
bought from specialist Asian stores either fresh or dried. Fresh leaves impart the most delicious flavour.
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
