Asian Style Corn & Noodle Fritters

2015-03-28
  • Yield : 10 fritters
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Asian Style Corn and Noodle Fritters

Crispy and flavourful these super simple fritters can be on the table in around 20 minutes and can be adapted to include whatever veggies you have in the fridge. Exactly what you want after a busy day and you haven’t had time to think about ‘what’s for dinner?’.

Nutrition Note: Eggs are an excellent source of protein and make the base for these crispy corn fritters. Pick ‘n’ mix your kids’ favourite ingredients to the mix to maximise variety e.g. add lean ham, shredded cooked chicken, peas, capsicum or grated carrot.

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Ingredients

  • 100g vermicelli noodles
  • 2 corn cobs, kernels removed
  • 3 spring onions, finely chopped
  • 2 tsp reduced salt soy sauce
  • 1 tsp oyster sauce
  • ¼ tsp sesame oil
  • ¼ cup plain flour
  • ½ tsp baking powder
  • 4 eggs, lightly beaten
  • 2 tbsp peanut oil or rice bran oil to fry
  • coriander and spring onions to serve, if desired

Method

Step 1

Place the vermicelli noodles in a large bowl, cover with boiling water and leave to stand for 2-3 minutes or until tender. Drain, rinse with cold water and set aside. -

Step 2

Place the corn, spring onions, soy sauce, oyster sauce, sesame oil, flour and baking powder in a large bowl and whisk to combine. Add the eggs and whisk to combine. Add the noodles and stir to combine. -

Step 3

Heat ¼ of the oil a frying pan over medium-high heat. Cooking in batches, use a ¼ cup measure cook the fritters for 2-3 minutes each side until golden or cooked through. -

Step 4

Serve with coriander and spring onion to garnish or cut into quarters and serve as finger food for younger children. -

Step 5

Storeage: keep leftover fritters in the fridge for up to 2 days or wrap individually and store in the freezer for up to 1-2 months. -

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Recipe Comments

  1. posted by Diana on November 16, 2015

    Love love love these! So do my 5 year old and 17 month old.
    I had some leftover chicken poached in coconut milk which I shredder and added in – so delicious. Another favourite, thank you!

      Reply
    • posted by Allie on December 21, 2015

      Sounds so yum I must try this! Ax

        Reply
  2. posted by Laura on December 13, 2015

    These sound delicious! Do you have any suggestions for the best egg replacement for fritters/pancakes? I’ve tried chia and they don’t stick together very well.

      Reply
  3. posted by Lusiana on January 29, 2016

    Which would be best to use: rice vermicelli or mung bean vermicelli noodles? From the picture it looks like it’s mung bean vermicelli noodles (transparent).

      Reply
    • posted by Allie on February 17, 2016

      Rice for these ones, but you can use whatever you want :) Ax

        Reply
  4. posted by Jennie on June 7, 2016

    Loved these!! Great for my 10 month old to chomp on and discover new flavours. And yummy snack for the adults too!! Dip them in some yummy homemade tomato sauce for an extra kick of deliciousness.

      Reply
  5. posted by Karlee on July 6, 2016

    My three girls loved these, I had to make a second batch! Thank you!

      Reply

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