Corn & Coconut Fritters

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 85 g plain flour
• 1/4 teaspoon baking powder
• 1 egg, lightly beaten
• 2 tablespoons coconut cream
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 185 g sweetcorn, kernals can drained
• 1 tablespoon chopped fresh coriander (cilantro)
• 50 g caster sugar
• 4 tablespoons rice wine vinegar
• 2 tablespoons thai fish sauce
• 2 teaspoons chili sauce

Recipe

• 1 first make the dipping sauce. warm the sugar, rice wine vinegar, fish sauce & chili sauce in a small pan to dissolve the sugar. set aside to cool.
• 2 sifr the flour and baking powder into a bowl and gradually beat in the egg, coconut cream, soy sauce & lemon juice. stir in the sweetcorn and coriander.
• 3 heat a 2 inch depth of vegetable oil in a wok or deep, wide pan until it reaches 180°c drop in spoofuls of batter and fry in batches for 2-3 minutes until crisp and golden.
• 4 serve hot with dipping sauce.