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Baby corn and noodle fritters


  • 85g dried rice vermicelli noodles
  • 2 green onions, thinly sliced
  • 125g fresh baby corn, thinly sliced
  • 1 long red chilli, finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/4 cup self-raising flour
  • 4 eggs, lightly beaten
  • 2 tablespoons peanut oil
  • Sweet chilli sauce, sliced green onion, sliced red chilli and mixed salad leaves, to serve


  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until softened. Drain. Cut into 2cm lengths.
  2. Combine onion, corn, chilli, soy sauce, oyster sauce, sesame oil and flour in a bowl. Add eggs. Stir to combine. Stir in noodles.
  3. Heat peanut oil in a large frying pan over medium-high heat. Using 1/4 cup mixture at a time, cook in batches, for 2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm. Serve fritters with sweet chilli sauce, onion, chilli and salad leaves.