Corn Fritters #2 Recipe




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Corn Fritters #2 Recipe


 



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Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Corn Fritters #2

 

Ingredients

4 oz plain flour
1 small egg
8 fl milk
6 oz tin of sweetcorn, drained
1 salt and pepper



 

Preparation

Blend the flour with the egg and the milk to make a smooth batter,
then leave to stand for 20 minutes.

Add the sweetcorn, season and stir. It should have the consistency of
double cream.

To cook, pour a tablespoon at a time into the pan with the hot oil in
which you have cooked the chicken. Turn the fritters after one or two
minutes so both sides are golden and speckled with brown. Add the
fritters to the dish with the chicken and bananas and serve with
gravy and plenty of mashed potatoes.

Source: Michael Barry, Yes! Magazine

 

 

Servings: 1