Simple yet surprisingly delicious, these ripe plantain fritters are an excellent accompaniment to an African or Caribbean ...

Finally - When the pan is hot, mould your fritters with your hands into a small burger/patty shape then add to the pan ( this mixture should make 4 good sized fritters).

Transfer to the cooling rack to drain and lightly salt while still hot. Combine the mayonnaise, honey, and sriracha sauce in a small bowl. Whisk to remove any lumps. Serve the fritters while still ...

Drain on kitchen paper and dust with icing sugar. Simmer the cream and rum together until hot. Remove from heat and whisk in the chocolate. Serve in a bowl to dip the fritters.

Take care when pan-frying the fritters, because the corn kernels often pop in the hot oil. It's advisable to cover the pan with a mesh splatter screen. Because commercial chilli jam is usually too ...

Mussels are a very economical source of protein with hardly any fat. This recipe is really tasty and just hot enough so that you notice without blowing your socks off. You can add more or less ...

When they’re crisp and cooked through, lift the fritters out of the oil and drain them on paper towels. Brew the sencha, making it a little stronger than you would for drinking. Scoop the hot ...

Enjoy these hot fritters on a bed of cool cucumbers. The succulent corn patties absorb the seasoning well and you would be left craving for more. 1. Remove the kernels of corn from the cob. The best ...

Drop spoonfuls of batter into the hot oil. Do not overcrowd the pot; the fritters need space to expand. Fry the fritter for 1-2 minutes or until golden, and then turn them over and fry the other side.

In a bowl add your tinned butterbeans or chickpeas, sprinkle with the salt and mash with your hands or a potato masher until ...