Corn Fritters with Sweet Chili sauce

If you like savoury potato pancakes, latkes, etc. you'll love this one! Goes well as a lunch, casual dinner or even appetizer. We ate the leftovers for breakfast :-) This recipe comes from my new favorite cookbook "Bill's Food" by Bill Granger - an Aussie chef.

• Ready In: 30 mins
• Yields: 24 Fritters

Ingredients

• CORN FRITTERS

• 1⁄2 cup  rice flour (throw it in your coffee grinder or buy it this way)
• 1⁄2 cup  plain all-purpose flour
• 1⁄4 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 1  egg, lightly beaten
• 1  teaspoon lemon juice
• 2  cups corn kernels
• 4  spring onions, finely sliced
• 3  tablespoons  chopped fresh cilantro
• 1⁄4 cup  oil

• SWEET CHILI SAUCE

• 3  large  fresh red chilies, finely chopped
• 1  cup rice vinegar
• 2  teaspoons salt
• 3⁄4 cup sugar
• 1  clove garlic, chopped

Directions

1. Corn Fritters: Sift the ground rice, flour, baking powder, salt, corander and cumin into a bowl.
2. Add the egg, lemon juice and 1/2 c.
3. water and beat to a smooth batter.
4. Add the corn, spring onion and chopped cilantro and stir to combine.
5. Heat the oil in a large non-stick frying pan over med to hi heat.
6. When oil is hot, add 2 tblsp of mixture for each fritter and flatten with the back of a spoon.
7. Cook about 2 to 3 min, or until golden brown, then flip.
8. Sweet Chili Sauce: Combine all the ingredients for the sauce in a small saucepan and stir over a low heat until the sugar dissolves.
9. Bring to a boil, then cook for 5 min or until the mixture thickens to a slightly syrupy consistency.
10. Remove from the heat and allow to cool and serve with the fritters.