Ingredients Jump to Instructions ↓

  1. 420 g drained corn kernels

  2. 310 g creamed corn

  3. 4 eggs

  4. 230 g drained chopped water chestnuts

  5. 1/4 cup finely chopped Thai basil

  6. salt and pepper, to taste

  7. 3/4 cup self-raising flour

  8. vegetable oil (for frying)

  9. 100 g baby asian greens

  10. 1 cup Thai basil

  11. 1 cup bean sprouts

  12. 1 red capsicum , finely sliced

Instructions Jump to Ingredients ↑

  1. For the dressing.

  2. 1/4 cup fish sauce.

  3. 1/4 cup lime juice.

  4. tablespoon peanut oil.

  5. Place corn kernels, creamed corn, eggs, water chestnuts and basil in a large bowl, mix well. Season with salt and pepper. Whisk in flour until well blended.

  6. Heat oil in a medium frying pan. Cook fritters in batches, adding 1/4 of a cup of batter to hot oil at a time. Fry until golden brown on both sides. Make sure fritters are heated through. Remove fritters from oil, drain on absorbent paper.

  7. To make dressing, combine all ingredients in a jug, mix well.

  8. Combine Asian greens, basil leaves, bean shoots and capsicum in a bowl. Add dressing, toss well.

  9. Serve fritters topped with salad.


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