Red Tofu Fritters With Chilli Dipping Sauce Recipes

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SWEETCORN FRITTERS WITH CHILLI AND GINGER DIPPING SAUCE



Sweetcorn Fritters With Chilli and Ginger Dipping Sauce image

The dipping sauce is fierce! Be careful start with a little and work up. If you have any left it can be kept in a jar in the fridge for up to 1 week. These also go well with bottles sweet chilli sauce.

Provided by PinkCherryBlossom

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

3 large red chilies, deseeded and chopped
10 cm fresh ginger, grated
6 tablespoons sunflower oil
2 teaspoons caster sugar
115 g plain flour
1 teaspoon baking powder
1 large egg
225 ml milk
225 g frozen sweetcorn, thawed
150 g vegetarian cheddar cheese, grated
4 tablespoons chopped fresh coriander
1 small onion, chopped
4 spring onions, chopped
vegetable oil (for frying)
mixed salad green (optional)
lime wedge (optional)

Steps:

  • Make the chilli and ginger paste by placing all ingredients in a food processor and puréeing until smooth. Rub through a sieve and set aside until needed.
  • Sift together flour and baking powder and season if desired.
  • In a separate bowl beat together the egg and milk and beat in the flour until smooth.
  • Add the sweetcorn, cheese, coriander and onions and mix well. Leave to stand for 15 minutes (It should thicken).
  • Heat the oil and use a large spoon to add batter to the pan, cook until golden on both sides and drain.
  • Serve the fritters with salad leaves, lime wedges and the chilli sauce.

RED TOFU FRITTERS WITH CHILLI DIPPING SAUCE



Red Tofu Fritters With Chilli Dipping Sauce image

Make and share this Red Tofu Fritters With Chilli Dipping Sauce recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Lunch/Snacks

Time 25m

Yield 12 fritters

Number Of Ingredients 16

6 spring onions, trimmed
1 large red pepper, deseeded
1 -2 red chile, deseeded
25 g plain flour
1 teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon ground coriander
salt & freshly ground black pepper
250 g firm tofu
50 g bean sprouts, lightly rinsed
1 1/2 tablespoons freshly chopped coriander
1 medium egg, beaten
600 ml peanut oil or 600 sunflower oil, for deep fryingc
6 tablespoons sweet chili sauce
1 small red chile, deseeded and chopped
6 red chilies, flowers as a decorative garnish

Steps:

  • Place the spring onions, red pepper and chillies into a food processor and blend for 1-2 minutes, or until finely chopped. Scrape into a bowl.
  • Stir the flour with the baking powder, spices with seasoning into the chopped pepper mixture and stir together until well mixed.
  • Drain the tofu and cut into pieces. Place in the food processor and blend until finely chopped. Scrape into the pepper mixture then add the beanspouts and freshly chopped coriander. Mix lightly before stirring in the egg and mixing again.
  • Heat the oil in a wok or deep fryer and heat to 190 deg C/375 deg F. Using damp hands form the mixture into 12 small heaps. Fry the fritters in the hot oil for 1 minute, or until golden then turn the fritters over and continue to fry for 30 seconds, 1 minute or until golden on both sides. Drain thoroughly on absorbent kitchen paper.
  • Pour the sweet chilli sauce into a small dipping bowl and stir in the chopped chilli. If liked, serve 3 fritters on individual plates, drizzle round a little chilli sauce and garnish with the chilli flowers. To make the chilli flowers slice each chilli into strips from the tip to the stalk but keep the strips attached to the stalk, remove the seeds and place in iced water until the strips curl back to form petals.

Nutrition Facts : Calories 444.4, Fat 45.2, SaturatedFat 7.8, Cholesterol 16.1, Sodium 93.3, Carbohydrate 8.1, Fiber 1.6, Sugar 2.9, Protein 4.2

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