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Corn and Capsicum Fritters
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Vegetarian
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Serves: 4
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1. Whisk flour and egg together, gradually whisk in milk.
2. Stir in finely diced capsicum, corn and finely chopped shallots.
3. Heat frypan and lightly spray with olive oil. Spoon tablespoons of batter into pan and cook for 1-2 minutes. Turn and cook for a further 2-3 minutes. Repeat for remaining batter.
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| Plain Flour | | 2 | cup(s) |
| Egg | | 1 | each |
| Milk | | 2.5 | cup(s) |
| Red Capsicum | | 0.5 | each |
| Corn Kernels | | 270 | g |
| Shallots | | 3 | stalk(s) |
| Olive Oil Spray | | 1 | can(s) |
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| NUTRITION INFORMATION |
| Serving size: * |
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Average Quantity per Serving |
Average Quantity per 100g |
| Energy |
* |
* |
| Protein |
* |
* |
| Fat, Total |
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| - Saturated |
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* |
| Carbohydrate |
* |
* |
| - Sugars |
* |
* |
| Sodium |
* |
* |
* Available for subscribers only
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