Baby corn and noodle fritters
Ingredients
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85g dried rice vermicelli noodles
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2 green onions, thinly sliced
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125g fresh baby corn, thinly sliced
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1 long red chilli, finely chopped
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2 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 teaspoon sesame oil
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1/4 cup self-raising flour
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4 eggs, lightly beaten
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2 tablespoons peanut oil
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Sweet chilli sauce, to serve
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Sliced green onion, to serve
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Sliced red chilli, to serve
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Mixed salad leaves, to serve
Method
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Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until softened. Drain. Cut into 2cm lengths.
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Combine onion, corn, chilli, soy sauce, oyster sauce, sesame oil and flour in a bowl. Add eggs. Stir to combine. Stir in noodles.
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Heat peanut oil in a large frying pan over medium-high heat. Using 1/4 cup mixture at a time, cook in batches, for 2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm. Serve fritters with sweet chilli sauce, onion, chilli and salad leaves.
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Recipe Info
Tip: Make these fritters smaller in size and serve as canapes with drinks or an appetiser at dinner parties.
Fritters are great for lunch the next day. store in an airtight container in the fridge. To reheat, microwave on MEDIUM (50%) for 1 to 2 minutes.
Fritters are great for lunch the next day. store in an airtight container in the fridge. To reheat, microwave on MEDIUM (50%) for 1 to 2 minutes.