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How to:

Make corn fritters

Quick and ever delicious, these make super snacks or side orders.

Follow the steps and most of all, enjoy! For the text version of this recipe (which you can add to your online recipe book), click the link: Corn fritters.

  • Enjoy these fritters as a side dish with braaied lamb chops or wors, on their own as a snack, topped with rocket and sliced avocado, and dressed with lime juice. With crispy bacon and creamy scrambled eggs or topped with cream cheese and smoked-salmon slices


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Serves: 8
Dietary considerations: Fat conscious / Health conscious / Pescatarian
Category: Vegetarian
Prep time: 30 minutes
Cooking time: 10 minutes
Ingredients:
200 g French beans
4 carrots, sliced
100 g mangetout
200 g peas
150 g baby corn
½ white cabbage, finely chopped
4 hard-boiled eggs, quartered
4 x 120 g packets mung-bean sprouts
200 g roasted peanuts, for sprinkling
For the satay sauce
2 cloves garlic, chopped
1 chilli, chopped
½ t shrimp paste
1 T oil
1 x 400 ml can coconut cream
½ cup crunchy peanut butter
5 T ketjap manis or thick sweet soy sauce
1 t sambal oelek or chilli paste
50 g roasted peanuts
Cooking instructions:

To make the satay sauce:

Fry the garlic, chilli, and shrimp paste in oil. Add the coconut cream, peanut butter, ketjap manis or soy sauce, sambal oelek or chilli paste and roasted peanuts.

Heat through, but do not boil.

To serve:

Blanch the beans, carrot, mangetout, peas and corn. Layer the vegetables in a serving dish, starting with the cabbage.

Top with the egg and mung-bean sprouts then drizzle over a little of the satay sauce. Sprinkle over the peanuts.

Serve the remaining sauce separately.
Wine: Waterford Pecan Stream Chenin Blanc 2007


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conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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