anufactures guidelines.
Make the sweetcorn fritters by sifting the flour into
ntil smooth.
Add the sweetcorn, cheese, coriander and onions and
Place half the sweetcorn in a blender and whiz until smooth.
Scrape into a bowl, add the remaining ingredients and beat until you have a thick batter.
Heat enough oil in a frying pan for shallow frying.
Use a teaspoon to put spoonfuls of batter in the oil and fry until golden.
This will take no more than 30 seconds on each side.
Drain on paper towel.
Don't make the fritters too big or they won't cook through.
Mix the ingredients for the dipping sauce together and serve immediately.
Add all the ingredients to a food processor and blitz until well combined. If you don't have a food processor you could also just mix the ingredients in a large bowl. The fritters will have a different texture, but you will still get the same delicious taste.
Add a splash of olive oil to a frying pan to heat, then add 1 teaspoon of the mixture to the frying pan and flatten with a spatula.
Fry for 2 minutes over a medium heat then flip and fry the other side for 2 minutes.
Repeat until all the mixture is used up.
Enjoy!
et aside.
Put the sweetcorn in a mixing bowl and
br>Mix the potato and sweetcorn together and add the the
Put the sweetcorn in a bowl and pour
he coconut milk, chilli, thyme, sweetcorn slices, potato and squash. Season
er fritter, spoon mixture, 3 fritters at a time, into hot
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.
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.
Heat a 2 inch depth of vegetable oil in a wok or deep, wide pan until it reaches 180\u00b0C Drop in spoofuls of batter and fry in batches for 2-3 minutes until crisp and golden.
Serve hot with dipping sauce.
Cook the pasta in a saucepan of boiling, salted water for 6 mins or until almost tender; pasta will continue cooking when pan-fried. Drain and cool.
Whisk the eggs, buttermilk and flour in a bowl until combined. Stir in the pasta, creamed corn, sweet corn and dill.
Heat the oil in a frying pan over a moderate heat. Cook fritters in batches, using 2 heaped tablespoons of mixture per fritter and cooking for 2 mins each side or until golden.
Sift flour, baking powder, salt and pepper to taste into a bowl.
Add egg, mixing to combine.
Stir in sweetcorn.
Heat oil in a frying pan.
Drop tablespoonsful of corn mixture into pan.
Cook until golden then turn and cook the other side.
Drain on absorbent paper.
Serve hot.
edium low so that the fritters cook gently. When golden brown
ntil needed.
FRY THE FRITTERS:.
Place oil in a
br>Add the yogurt and sweetcorn to the tomato mixture and
rown on all sides and fritters are about the size of
f potato).
Meanwhile put sweetcorn and sugar in saucepan and
elow.
Add egg yolks, sweetcorn & salt & 3/4 cup of
Mix together the cornflour and a little of the milk to form a smooth paste, and add to the rest of the milk.
Place the milk in a saucepan and cook on a medium heat, stirring constantly until thickened.
Add the salad cream and stock cube to the sauce and stir to combine.
Add the chicken and sweetcorn to the sauce and put into a pie dish.
Cover with the pastry and cook until golden brown.
he drained tuna and drained sweetcorn, and stir thoroughly.
Dissolve