Sweetcorn fritters with a twist

August 14, 2013 (Last Updated: January 11, 2019)
Sweetcorn fritters with a twist recipe

Sweetcorn fritters with a twist

Serves: 6
Cooking Time: 10 mins

Ingredients

  • 1 stem of lemon grass, finely chopped
  • 1 garlic clove
  • 3 red chillies
  • 3 piquanté peppers, finely chopped
  • 15ml (1 tbsp) peanut oil
  • 15ml (1 tbsp) castor sugar
  • 30ml (2 tbsp) dark soya sauce
  • 100ml water
  • 1 x 410g tin sweetcorn, drained
  • 1 sweet potato, cooked and grated
  • 150g cake flour
  • 12 spring onions, finely cut lengthways
  • 50ml fresh coriander leaves, chopped
  • 1 garlic clove
  • 3cm fresh ginger, grated
  • 6 piquanté peppers, chopped
  • canola oil, for frying

Instructions

1

For the sambal, mix the lemon grass, garlic, chillies and piquanté peppers. Heat the peanut oil in a pan and fry the mixture for about 1 minute. Add the remaining ingredients and mix for 1 more minute. Remove from heat and allow to cool.

2

For the fritters, mix the sweetcorn with the remaining ingredients (excluding the canola oil) until the mixture is quite thick.

3

Heat the oil in a heavy-based pan over medium heat and add the mixture in spoonfuls. Fry until golden brown on both sides. Serve with the sambal.

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