This looks so good! Padrón Pepper Roulette 3 eggs Fritter-roulette 1/2 cup coconut milk scant 2/3 cup self-rising flour 1/4 cup cornstarch 3/4 tsp ground cumin 1-1/2 tsp ground coriander 1/2 tsp turmeric 3 tablespoons coriander seeds, toasted & lightly crushed 1/2 butternut squash, peeled & coarsely grated (about 1-1/2 cups) about 2-1/4 cups fresh or frozen corn kernels (2 ears worth if using fresh) 3 green onions, white & green parts, thinly sliced (about 1/3 cup) 1 cup cilantro leaves, chopped 1/2 spicy red chile, seeded and finely chopped about 1 cup sunflower oil, for frying 5 oz Padrón peppers 3 limes, cut into wedges salt & black pepper Place the first 8 ingredients in a large bowl, along with 1-1/2 tsp salt and a good grind of black pepper. Whisk to form a smooth batter. Add the squash, corn, green onions, cilantro, and chile. Stir well. Pour the oil to a depth of 3/8 into a sauteé pan and place over high heat. Scoop 3 TBS of the batter into the oil and fry for about 2 minutes. Using your hands, carefully push 1-3 peppers into the surface of each fritter and fry for another minute. Flip the fritters over and fry for another 3 minutes, until golden brown. Transfer to a plate lined with paper towels and keep somewhere warm while you continue with the remaining batter. Serve warm, with a wedge of lime alongside. Serves 4.
Posted on: Tue, 21 Oct 2014 16:13:56 +0000
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