Ingredients:
420 g drained corn kernels
310 g creamed corn
4 eggs
230 g drained chopped water chestnuts
1/4 cup finely chopped Thai basil
salt and pepper, to taste
3/4 cup self-raising flour
vegetable oil ( for frying)
100 g baby asian greens
1 cup Thai basil
1 cup bean sprouts
1 red capsicums, finely sliced
Directions:
For the dressing.
1/4 cup fish sauce.
1/4 cup lime juice.
1 tablespoon peanut oil.
Place corn kernels, creamed corn, eggs, water chestnuts and basil in a large bowl, mix well. Season with salt and pepper. Whisk in flour until well blended.
Heat oil in a medium frying pan. Cook fritters in batches, adding 1/4 of a cup of batter to hot oil at a time. Fry until golden brown on both sides. Make sure fritters are heated through. Remove fritters from oil, drain on absorbent paper.
To make dressing, combine all ingredients in a jug, mix well.
Combine Asian greens, basil leaves, bean shoots and capsicum in a bowl. Add dressing, toss well.
Serve fritters topped with salad.
Servings: Serve
Time preparation: 10 min.
Time total: 25 min.