Sweetcorn Fritters With Chilli And Ginger Dipping Sauce Recipes

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SWEETCORN FRITTERS WITH CHILLI AND GINGER DIPPING SAUCE



Sweetcorn Fritters With Chilli and Ginger Dipping Sauce image

The dipping sauce is fierce! Be careful start with a little and work up. If you have any left it can be kept in a jar in the fridge for up to 1 week. These also go well with bottles sweet chilli sauce.

Provided by PinkCherryBlossom

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

3 large red chilies, deseeded and chopped
10 cm fresh ginger, grated
6 tablespoons sunflower oil
2 teaspoons caster sugar
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)
mixed salad green (optional)
lime wedge (optional)

Steps:

  • Make the chilli and ginger paste by placing all ingredients in a food processor and puréeing 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.

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