Thai Vegetable Fritters

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
10+ 10+
Thai Vegetable Fritters
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 3 tablespoons corn oil
  • 6 spring onions, trimmed and chopped
  • 1 red capsicum, de-seeded and chopped into small pieces
  • 125g (1 cup) plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 5 tablespoons creamed coconut
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon fresh chopped coriander
  • 4 tablespoons sweetcorn kernels, drained
  • Freshly ground black pepper

  • Method

  • 1
    Heat 1 tablespoon of the oil in the frying pan over a medium setting.Fry the spring onions and capsicum until softened, but not browned.Lift out and cool slightly.The pan can now be used again, as it is, for frying the fritters.
  • 2
    Sieve the flour, baking powder and salt into a bowl.Stir in the egg, creamed coconut, chilli sauce and coriander.Beat until the mixture is smooth (it should be a thick consistency).
  • 3
    Stir in the fried vegetables, sweetcorn and a little black pepper.
  • 4
    Heat half the remaining oil in the pan. Spoon heaped dessertspoons of mixture, spaced apart, into the pan, cooking 3 or 4 at a time.Fry until the underside is golden, then turn over and cook the other side.Add a little more oil as required.
  • 5
    Drain the fritters on kitchen paper and serve hot or cold
  • 6
    Cook's notes:
  • 7
    To make small appetizer sized fritters, cook rounded teaspoons of mixture as above and serve hot, or cold, with a piquant dipping sauce.
  • 8
    If creamed coconut is not available, coconut cream can be used instead.