CORN & COCONUT FRITTERS

Corn & Coconut Fritters image

Provided by Moor Driver

Categories Coconut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

85 g plain flour
1/4 teaspoon baking powder
1 egg, lightly beaten
2 tablespoons coconut cream
1 tablespoon soy sauce
1 tablespoon lemon juice
185 g sweetcorn, kernals can drained
1 tablespoon chopped fresh coriander (cilantro)
50 g caster sugar
4 tablespoons rice wine vinegar
2 tablespoons Thai fish sauce
2 teaspoons chili sauce

Steps:

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°C Drop in spoofuls of batter and fry in batches for 2-3 minutes until crisp and golden.
Serve hot with dipping sauce.

Nutrition Facts : Calories 228.3, Fat 3.6, SaturatedFat 1.9, Cholesterol 52.9, Sodium 1128.6, Carbohydrate 43.8, Fiber 2.1, Sugar 15.6, Protein 6.8