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Baby corn and noodle fritters
Baby corn and noodle fritters
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Healthy sweet corn and noodle fritters - high in fiber and vitamin C.
Ingredients:
  • 85g dried rice vermicelli noodles
  • 2 green onions, thinly sliced
  • 125g fresh baby corn, thinly sliced
  • 1 long red chilli, finely chopped
  • 42.00 gm soy sauce
  • 24.40 gm oyster sauce
  • 1 tsp sesame oil
  • 37.50 gm self-raising flour
  • 4 eggs, lightly beaten
  • 36.40 gm peanut oil
  • Sweet chilli sauce, to serve
  • Sliced green onion, to serve
  • Sliced red chilli, to serve
  • Mixed salad leaves, to serve
Instructions:
  • Place noodles in a heatproof bowl and cover with boiling water. Let stand for 3 minutes or until softened, then drain and cut into 2cm lengths.
  • In a bowl, mix together onion, corn, chili, soy sauce, oyster sauce, sesame oil, and flour. Incorporate the eggs, then gently fold in the noodles.
  • 1. Heat peanut oil in a large frying pan over medium-high heat. Cook 1/4 cup portions of the mixture at a time, frying for 2 minutes on each side until golden and cooked through. Place on a paper towel-lined plate, cover with foil to keep warm, and serve with sweet chili sauce, onions, chili, and salad leaves.

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