Thai Vegetable Fritters

Fritters can be used in so many ways – a snack; a side vegetable with grilled meats; a vegetarian dish; or, if bite-sized, appetisers. This recipe is quick to make but, if it’s more convenient, the mixture can be made in advance, chilled and then cooked when required.

Le Creuset Toughened Non-Stick  20 or 24cm Shallow Frying Pan

Makes 12

• 3 tablespoons corn oil
• 6 spring onions, trimmed and chopped
• 1 red pepper, de-seeded and chopped into small pieces
• 125g (1 cup) plain flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• 5 tablespoons creamed coconut
• 1 tablespoon sweet chilli sauce
• 1 tablespoon fresh chopped coriander
• 4 tablespoons sweetcorn kernels, drained
• Freshly ground black pepper

1. Heat 1 tablespoon of the oil in the frying pan over a medium setting.  Fry the spring onions and peppers until softened, but not browned.  Lift out and cool slightly.  The pan can now be used again, as it is, for frying the fritters.

2. Sieve the flour, baking powder and salt into a bowl.  Stir in the egg, creamed coconut, chilli sauce and coriander.  Beat until the mixture is smooth (it should be a thick consistency).

3. Stir in the fried vegetables, sweetcorn and a little black pepper.

4. Heat half the remaining oil in the pan. Spoon heaped dessertspoons of mixture, spaced apart, into the pan, cooking 3 or 4 at a time.  Fry until the underside is golden, then turn over and cook the other side.  Add a little more oil as required.

Drain the fritters on kitchen paper and serve hot or cold.

To make small appetiser sized fritters, cook rounded teaspoons of mixture as above and serve hot, or cold, with a piquant dipping sauce.