Sweetcorn and Chicken Pancakes

Recipe Ingredients

(Serves 4)

• 185 mL CARNATION Light & Creamy Evaporated Milk
• 2 eggs, lightly beaten
• 1 cup self raising flour
• 1/2 cooked chicken, skin and bones removed, chopped
• 125 g corn kernels, drained
• 2 tbsp chopped coriander
• 1 red chilli, chopped
• 3/4 cup THOMY Delikatess Mayonnaise

How to make

1. Combine CARNATION Light & Creamy Evaporated Milk with eggs, stir in flour, mix until smooth, add chicken and corn.

2. Mix coriander and chilli with THOMY Delikatess Mayonnaise, set aside.

3. Spray oil in fry pan, place 4 x ½ cup mixture separately into pan, heat until bubbles appear on surface, turn, cook other side until golden brown, remove from pan. Repeat with remaining mixture, giving 8 fritters.

4. Top fritters with prepared Mayonnaise mix.

Handy Hint

Freeze any left over coriander for another day.

Preparation time:
10 minutes

Cooking time: 

Zucchini cakes....recipe

Shredded fresh zucchini, is mixed with a little Parmesan, panko, paprika, garlic and a hint of ground nutmeg. The mixture is then pressed into patties and pan fried in olive oil until they are golden brown.

Makes: 8 cakes

You will need:

• 1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)
• 1/2 cup freshly grated Parmesan cheese
• 1 cup panko bread crumbs
• sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)
• 1/4 teaspoon paprika
• 1 clove garlic, minced
• 1 egg
• salt and pepper to taste
• 1-2 tablespoons olive oil

1. Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
2. Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

These are great when served with a dollop of  ranch dressing

Sweet Fritters....Gulgule

Ingredients:

Wheat Flour (Atta) - 250 gms

Sugar - 100 gms

Water - 1 Cup

Fennel (Saunf) - 1/2 tsp

Oil - To fry

Curd/Yogurt - 2 tsp

Directions... Mix sugar in water in a bowl till it melts. Now add wheat flour and curd. Mix it well. Keep on mixing it for about 5 minute, to make fluffy and soft gulgulle. Heat oil in a pan. Put 1 tsp of prepared mixture and put it in the hot oil, flip it after 1 minute. Cook till it become golden brown form both the sides. Serve hot.

Red Capsicum and Feta Fritters

Ingredients:
4 roasted red peppers (chopped)
1 handful parsley (chopped)
1 tablespoon oregano (chopped)
2 green onions (sliced)
1/4 cup feta (crumbled)
1 egg
1 tablespoon balsamic vinegar
salt and pepper to taste
1/2+ cup flour
oil for frying

Directions:
1. Mix the roasted red peppers, parsley, oregano, onions, feta, egg, balsamic vinegar, salt and pepper in a bowl.
2. Mix in the flour adding more if needed in order to ensure that the fritters will hold together.
3. Heat the oil in a pan.
4. Spoon the mixture into the pan and cook until golden brown on both sides, about 2-4 minutes per side.

Prawn Pakoras/Fritters-2

SERVES8 (FIRST COURSE)

• ACTIVE TIME:45 MIN
 
• START TO FINISH:45 MIN

MARCH 2009

Dotted with bits of vegetables and seafood or meat, savory pancakes are both a popular side dish on the Korean dinner table and a beloved street-food snack. To make them more elegant, we’ve kept these crisp, colorful pancakes on the small side so they can be easily picked up with chopsticks and eaten in a few bites.

     2 garlic cloves

• 3/4 cup water
• 2 large eggs, beaten
• 1 tablespoon Asian sesame oil
• 3/4 cup all-purpose flour
• 1 bunch scallions, cut into thin matchsticks
• 1/2 red bell pepper, cut into thin matchsticks
• 1/2 lb medium shrimp, peeled and halved lengthwise
• 1/4 cup vegetable oil, divided

• ACCOMPANIMENT:

   
  soy-pickled jalapeños including liquid

• Preheat oven to 200ºF. Set a rack in a 4-sided sheet pan and put in oven.
• Mince and mash garlic with 3/4 tsp salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
• Heat 1 Tbsp oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 Tbsp each, with some vegetables and 1 or 2 pieces shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.

COOKS’ NOTE: Pancakes can be kept warm up to 1 hour.

Prawn Pakoras/Fritters

• 2 cups of Plain flour
• 400g fresh prawns - roughly chopped
• 30 cooked prawns - de-vein and shelled
• 1/2 cup of fresh chives - chopped
• 2 handful of beansprout
• 1 teaspoon of tumeric powder
• salt
• Sweet Chilli sauce to serve

Mix everything in a mixing bowl... add water adequately to make a smooth batter. Shallow fry in a large frying pan using canola oil. Drop in 2 serving spoonful of the batter into the hot frying pan... top with the cooked prawn. Turn the fritters over once the bottom side is cooked and golden brown in colour. Repeat with the other side... Serve with sweet chilli sauce.