Baby corn and noodle fritters Recipe

Photography by Jeremy Simons

An excellent source of dietary fibre and vitamin C, sweet corn is a healthy choice for your everyday diet. Try them in these delicious, low-fat corn and noodle fritters.

Serves: 4

Time to prep: 15 minutes

Time to cook: 25 minutes

Ingredients

• 85g dried rice vermicelli noodles
• 2 green onions, thinly sliced
• 125g fresh baby corn, thinly sliced
• 1 long red chilli, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/4 cup self-raising flour
• 4 eggs, lightly beaten
• 2 tablespoons peanut oil
• Sweet chilli sauce, sliced green onion, sliced red chilli and mixed salad leaves, to serve

Method

• Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until softened. Drain. Cut into 2cm lengths.
• Combine onion, corn, chilli, soy sauce, oyster sauce, sesame oil and flour in a bowl. Add eggs. Stir to combine. Stir in noodles.
• 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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