World Cuisine

  • 475 g (15 oz) can sweetcorn kernels
  • 3 garlic cloves, halved
  • 1 coriander root, sliced
  • 1 small red or green chilli, roughly chopped
  • 1 spring onion, finely chopped
  • 75 g (3 oz) rice flour or plain flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • about 750 ml (1¼ pints) sunflower oil, for deep-frying

Drain the sweetcorn and make the sweetcorn liquid up to 50 ml (2 fl oz) with water. Put the sweetcorn kernels in a mixing bowl and set the measured liquid aside.

Blend the garlic, coriander root and chilli briefly in a blender or food processor.

Add the blended mixture to the sweetcorn kernels with the spring onion, flour, measured liquid, salt and pepper. Mix thoroughly to a thick consistency.

Heat the oil for deep-frying in a wok and drop in the mixture, 1 tablespoonful at a time. Cook in batches for 5–6 minutes until golden, remove from the oil and drain on kitchen paper. Repeat until all the fritters are done, then arrange them on a plate.

Serve hot, with Sweet Chilli Sauce (see page 36).

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