Corn fritters with sweet chilli sauce from Bills Food by Bill Granger

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Notes about this recipe

  • aargle on November 04, 2013

    These are great as finger food with a drink. I use rice flour to make them gluten free and more crispy. Have made them many times

  • Smittieg on May 12, 2012

    Really, really tasty. I prefer more corn to mix, so omitted the second quantity of flour. It is also a good idea to beat the egg white until stiff and gently fold this in at the end for extra lightness.

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