Sweetcorn Fritters With Chilli And Ginger Dipping Sauce - cooking recipe

Ingredients

For the chilli and ginger paste
3 large red chilies, deseeded and chopped
10 cm fresh ginger, grated
6 tablespoons sunflower oil
2 teaspoons caster sugar
For the fritters
115 g plain flour
1 teaspoon baking powder
1 large egg
225 ml milk
225 g frozen sweetcorn, thawed
150 g vegetarian cheddar cheese, grated
4 tablespoons chopped fresh coriander
1 small onion, chopped
4 spring onions, chopped
vegetable oil (for frying)
To serve
mixed salad green (optional)
lime wedge (optional)

Preparation

Make the chilli and ginger paste by placing all ingredients in a food processor and pureeing until smooth. Rub through a sieve and set aside until needed.
Sift together flour and baking powder and season if desired.
In a separate bowl beat together the egg and milk and beat in the flour until smooth.
Add the sweetcorn, cheese, coriander and onions and mix well. Leave to stand for 15 minutes (It should thicken).
Heat the oil and use a large spoon to add batter to the pan, cook until golden on both sides and drain.
Serve the fritters with salad leaves, lime wedges and the chilli sauce.