These delicious little corn and crab morsels are perfect for serving with sweet chilli sauce. Serve them as a starter, or keep them all for yourself as a delicious dinner.
- 170g tin white crab meat, drained
- 340g tin sweetcorn, drained
- 1 egg
- 1 garlic clove
- 2 spring onions
- 1 tbsp. freshly chopped coriander leaves
- 4 tbsp. plain flour
- Salt and pepper
- Oil for frying
Crush the garlic clove. Thinly slice the spring onions. In a bowl, combine the crab meat, sweetcorn, egg, garlic, spring onions, coriander, plain flour, salt and pepper.
Heat 5 inches or so of oil in a deep saucepan. Once hot enough to fry - bread should crisp in 30-40 seconds, drop dessertspoonfuls of the mixture into the hot oil. Fry for 2-3 minutes until golden and crisp, turning once to ensure even cooking. Remove from the fryer and drain on kitchen paper. Serve immediately.