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Corn fritters Makes about 12
¾ cup self raising flour
pinch of salt
pinch of pepper
1 egg, lightly beaten
¹/
³
cup milk
300g can of corn kernels, drained
1. Sift flour, salt and pepper into a bowl.
2. Combine egg and milk.
3. Using a mixer, gradually add milk mix to
the dry ingredients and beat until smooth.
Add corn to mix.
4. Heat the oil to 180ºC. Drop batter by the
tablespoonful in batches into the hot oil
and fry untill golden, about 5-7 minutes.
Kofte potatoes
500g potatoes, cooked and mashed
2 eggs
¹/
³
cup desiccated coconut
1 cup grated Parmesan cheese
salt and pepper
2 tablespoon flour
2 eggs, lightly beaten
1 cup dried breadcrumbs
1. Combine the first five ingredients.
2. Coat 1 tablespoon of the mixture in flour,
then egg mix and then in breadcrumbs.
Repeat with remaining mixture.
3. Heat oil to 170ºC and fry 3-4 at a time till
golden, about 4-5 minutes.
NOTE: for something different use sweet
potato or pumpkin in place of the potato.
Apple fritters Serves 4
2 apples, peeled and sliced into 5mm thick
rings.
½ cup plain flour
Fritter batter (see page 14)
2 tablespoon caster sugar
½ teaspoon ground cinnamon
ice cream to serve
1. Heat oil to 170ºC.
2. Coat apple slices in flour and then dip in
batter. Fry in batches, for 4-5 minutes and
are golden.
3. Drain and toss in cinnamon sugar. Serve
with ice cream.
Strawberry stack Serves 4
12 wonton wrappers
1 cup thickened cream
2 tablespoon sugar
½ teaspoon vanilla extract
250g punnet strawberries, hulled and halved
icing sugar to dust
1. Heat oil to 180ºC
2. Fry wonton wrappers, a couple at a time,
until just coloured. Drain on absorbent
paper.
3. To serve stack crispy wrappers with
strawberries, and sweetened whipped
cream. Dust top with icing sugar.
Recipes continued