This is a very nice party bite dish – it’s easy to prepare and delicious with simple flavours. The best part was, your vegetarian friends will love you for it. The fresh lettuce used to roll these delicious fritters gives a very refreshing feeling before revealing that beautiful crunch. The lovely chilli jam can be made to suit your taste – if you prefer it to be really spicy, then add more chilli and likewise for non chilli lovers.
It is also a very good method to disguise any form of vegetables for lil’ ones and they will not disapprove of it.
Spicy Corn & Coriander Fritters with Chilli Jam (adapted from Benjamin Cooper’s Chin Chin the Book)
Makes 12 fritters
6 corn cobs with kernels removed
2 tbsp light soy sauce
1 tsp sea salt
1 birds eye chilli or 2 red chillies
12 fresh lettuce leaves, for wrapping
3 fresh kaffir lime leaves, finely chopped
1/2 bunch coriander leaves, finely chopped
1/2 bunch mint leaves, finely chopped
12 sprigs mint, for garnish
1 ginger knob (thumb size), finely chopped
1 ginger knob (thumb size), thinly sliced
2 cups self-raising flour
3 birds eye chilli
1 red onion
1 stalk lemongrass, white part only
1 knob ginger
5 cloves garlic
1/2 cup vegetable oil
100g palm sugar, to taste
4 tbsp tamarind water, to taste (mix 4 tbsp tamarind pulp with 4 tbsp hot water and let it soak for at least 30 mins)
1 tbsp fish sauce, to taste (replace with soy sauce if you’re serving to vegetarian friends)
1. Prepare the chilli jam first by blending the chillies, onion, lemongrass, ginger and garlic to a fine paste. Heat oil in a wok until smoking. Then add the paste and fry until fragrant. Add palm sugar and let the chilli caramelise with medium heat. Add tamarind water and fish sauce (or soy sauce) gradually so you can achieve the taste you wanted. The chilli jam should give you a sticky sort of sweet/spicy taste. Set aside to cool.
2. Blend half the corn kernels with eggs and soy sauce. Pour the blended ingredients into a larger bowl and mix well into the remaining corn kernels, chilli, lime leaf, coriander, ginger, mint and season with sea salt.
3. Gradually mix the flour into the corn mixture and continue to stir with a spatula until a batter is formed. The correct batter consistency is when the batter holds its shape when you dip in a spoon (i.e. it shouldn’t run over the edges of the spoon).
4. Using a small ice cream scoop, make 12 small portions (or more if you have any left over). Then deep fry the fritters by batches for just 4-5 minutes or until golden on medium fire. If you prefer to shallow fry the fritters, just flatten the fritters a little more.
5. Drain the fritters. Serve with fresh lettuce, chilli jam, mint leaves and ginger slices by the side. To assemble, firstly place 1 fritter onto the fresh lettuce and then top with a ginger slice, some mint leaves and a dollop of chilli jam. Roll and pop them in your mouth to enjoy 🙂