Corn Fritters with Sweet Chili sauce

"If you like savoury potato pancakes, latkes, etc. you'll love this one! Goes well as a lunch, casual dinner or even appetizer. We ate the leftovers for breakfast :-) This recipe comes from my new favorite cookbook "Bill's Food" by Bill Granger - an Aussie chef."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
17
Yields:
24 Fritters
Advertisement

ingredients

Advertisement

directions

  • Corn Fritters: Sift the ground rice, flour, baking powder, salt, corander and cumin into a bowl.
  • Add the egg, lemon juice and 1/2 c.
  • water and beat to a smooth batter.
  • Add the corn, spring onion and chopped cilantro and stir to combine.
  • Heat the oil in a large non-stick frying pan over med to hi heat.
  • When oil is hot, add 2 tblsp of mixture for each fritter and flatten with the back of a spoon.
  • Cook about 2 to 3 min, or until golden brown, then flip.
  • Sweet Chili Sauce: Combine all the ingredients for the sauce in a small saucepan and stir over a low heat until the sugar dissolves.
  • Bring to a boil, then cook for 5 min or until the mixture thickens to a slightly syrupy consistency.
  • Remove from the heat and allow to cool and serve with the fritters.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Cafe style corn fritters! These are absolutley Delicious. Definitely a keeper but I am going to substitute the water for milk or half and half to make a slightly lighter fritter.
     
  2. This made for a tasty breakfast this morning. I liked mine sprinkled with Malden sea salt and a squirt of lemon. I didn't make the chili sauce this time around (used bottled stuff) but will give it a whirl next time.
     
Advertisement

Tweaks

  1. Cafe style corn fritters! These are absolutley Delicious. Definitely a keeper but I am going to substitute the water for milk or half and half to make a slightly lighter fritter.
     

RECIPE SUBMITTED BY

I'm a Clinical Psychologist and work at the Univ of British Columbia. 33 yo, married with two cats and one child. I'm just getting into cooking after being intimidated by it for many years. I find it relaxing and much fun. I'm still in search of the 'best' cookbook. Mark Bittman's "How to Cook Everything" was what got me started - it is written in a friendly and casual voice and explains everthing in great detail w/illustrations. If I had no work or responsibilities for one month - I'd be torn between cleaning out my closets and traveling.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes