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.
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, to serve
- Sliced green onion, to serve
- Sliced red chilli, to serve
- Mixed salad leaves, to serve
Method
- Step 1Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until softened. Drain. Cut into 2cm lengths.
- Step 2Combine onion, corn, chilli, soy sauce, oyster sauce, sesame oil and flour in a bowl. Add eggs. Stir to combine. Stir in noodles.
- Step 3Heat 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.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1249 kj
Energy
16g
Fat Total
4g
Saturated Fat
2g
Fibre
10g
Protein
217mg
Cholesterol
1185.57mg
Sodium
2g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
Notes
Make these fritters smaller in size and serve as canapes with drinks or an appetiser at dinner parties.
Storage tip: 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.
- Author: Kirrily La Rosa
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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