Fritter sweet experience.
Byline: MICHAEL KILKIE
I've noticed some big changes in the hospitality industry since I've started running my own restaurant again.
The biggest one by far is the huge increase in people with dietary requirements, allergies to foods and diet and lifestyle choices.
Even just five years ago, you would only get the odd person here and there looking for gluten free or dairy free dishes.
You also got vegetarians and vegans but certainly not to the level that I'm seeing nowadays.
Perhaps it's just more noticeable now because communication is so much easier because of social media and high speed internet.
I kid you not, there are enquiries as to whether we have a gluten free or vegan menu on a daily basis via our social media sites. Fortunately, I'm happy to say that we have lots of choices on the menu for both.
Today's recipe is vegetarian but it's not gluten free, however you can make it so by changing the flour to gram flour, which is chickpea flour, the type that is used when making pakora.
Using gram flour will change the fritters slightly but they are still really good.
These fritters are really versatile, they are great just as a snack or as part of a platter.
We serve them as a starter with golden beetroot, crumbled feta and a lime and coriander creme fraiche dressing.
We also offer an option to add seared scallops, which work beautifully with them.
In my top tip I'll tell you how to make a great little dipping sauce if you're snacking on them.
THAI SWEETCORN FRITTERS
MAKES ENOUGH 4 PEOPLE
60g plain flour
1/2 teaspoon baking powder
Sea salt and freshly ground black pepper
1 egg, beaten n 40g cup blue milk (full fat)
Vegetable oil n 3 spring onions, thinly sliced
1 clove garlic, crushed
1 red Thai chili, seeded and finely chopped
2 tablespoons chopped coriander
Salt and ground white pepper to taste
Sift the flour and baking powder into a mixing bowl.Season with salt and pepper.
Make a well in the middle and add the egg and milk.
Whisk, gradually bringing the flour into the wet mixture until it forms a smooth batter.
Add 1tbsp of vegetable oil and whisk until smooth, adding a little more milk if necessary.
Stir the spring onions, chilies coriander, garlic and corn into the batter and mix well.
Heat a large frying pan and add a couple of tbsp of vegetable oil. Put a large spoonful of the mixture per fritter into the hot pan, pushing it down slightly. Fry in batches for 1-2 minutes on each side until golden. Keep warm in a low oven until complete then serve with the dip.
How did your fritters go? Let us know. Feedback, questions or favourite tips? Get in touch @michaelkilkie
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|Publication:||Sunday Mail (Glasgow, Scotland)|
|Date:||Oct 8, 2017|
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