YUSU

We've partnered with Nan's Van & Kitchen, a local business providing outside catering and international street food menus.

 Nancy from Nan's Van & Kitchen has put together a number of stock cupboard recipes, which are nutritious, budget friendly and most importantly, delicious! 

We'll be sharing recipes throughout the rest of term, and would love to see if you try these out for yourself.

Sweetcorn Fritters

So you have a tin of sweetcorn loitering at the back of the cupboard.  Why not try out these Sweetcorn Fritter?

To make 10-12 Fritters.

Ingredients

325g tin of sweetcorn (standard large tin)

50g or 3.5 tablespoons  of plain flour

1 egg

5 tablespoons of coconut milk

2 teaspoons of Thai green curry paste

4 spring onions

1 tablespoon of chopped coriander

1 tablespoon of chopped basil

A couple of teaspoons of oil

Salt and pepper for seasoning

Recipe

1. In a food processor blend together half the sweetcorn with the flour, egg, curry paste, coconut milk until you have a smooth paste.

 (If you don’t have access to a food processor, mix the flour, egg, curry paste, coconut milk until you have a smooth paste and mash in half the sweetcorn)

2. Combine the rest of the sweetcorn with the paste, the chopped spring onions and the chopped basil and coriander to form a batter.

3. Season with salt and pepper

Tip: When cooking Asian dishes, it’s best to use finely ground white pepper

4. Heat the oil in a frying pan.  Make sure you wait until it get hot before spooning your batter in – if it’s not hot enough, your fritter will just absorb the oil and become soggy. 

5. Use a tablespoon  and drop dollops of the batter into the hot oil.  Flatten it slightly while it’s in the pan. 

Don’t overcrowd the pan or you’ll end up with a sweetcorn omelette!

6. Cook for 2 or 3 minutes on both sides until they are golden brown.

7. Drain on some kitchen towel.

8. Serve with a little side salad (so you can pretend to be healthy) and if you really want to push the boat out ... a wedge of lime and some sweet chilli dipping sauce. 

Tips: Frozen sweetcorn is just as good.  Simmer for a few minutes before starting. Use dried coriander and basil if you cant access fresh herbs.

ENJOY!