Thai corn fritters

INGREDIENTS

150g self-raising flour, plus 1–2 tablespoons extra

180g polenta

1/2 teaspoon baking powder

1/2 teaspoon salt

1 egg

250ml milk, plus 1–2 tablespoons extra

400g canned corn kernels, drained

1/2 cup chopped coriander

4 spring onions, thinly sliced

1 small red chilli, seeds removed and diced

vegetable oil, for shallow-frying

fresh coriander leaves, for garnish

sweet chilli sauce, for dipping

METHOD

Combine the flour, polenta, baking powder and salt in a bowl and make a well in the centre. Add the egg and milk and mix until smooth. Add the corn, chopped coriander, spring onion and chilli and stir well. If the mixture seems too thin, add 1–2 tablespoons extra flour; if it is too thick, add 1–2 tablespoons extra milk.

Heat a large, heavy-based frying pan over medium heat, add 1–2 tablespoons oil and single tablespoon amounts of mixture and cook for 2–3 minutes or until crisp and bubbles form on the top, then flip over and cook the other side until golden. Remove from the pan and keep warm. Repeat with the remaining mixture. Garnish with the coriander leaves and serve with the sweet chilli sauce.

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