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. -