Crispy papaya fritters with a homemade sweet chilli sauce
These crispy papaya fritters are a great way to showcase papaya in a savoury dish. The sweet chilli sauce is a great recipe to have up your sleeve for an accompaniment to so many dishes, but when served with the fritters brings the perfect balance of sweetness and gentle heat.
Ingredients
Metric
Imperial
For the papaya fritters
- 100g of onion, sliced
- 1 tsp salt
- 170g of papaya, shredded
- 60g of gram flour
- 2 tbsp of cornflour
- 1/2 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp garam masala
- 10 sprigs of fresh coriander, finely chopped, plus extra for garnish
- 50ml of water
- vegetable oil, for frying
For the sweet chilli sauce
- 2 tsp vegetable oil
- 10 red chillies, deseeded and finely chopped
- 1 tbsp of fresh ginger, grated
- 1 garlic clove, finely chopped
- 75ml of white wine vinegar
- 125g of caster sugar
- 1/2 tsp cornflour
- 1 tbsp of cold water
Method
Meanwhile, make the sweet chilli sauce. Heat the oil in a pan and then add the chillies. Cook, stirring, for 2 minutes then add the garlic and ginger and cook and stir for another 2 minutes
- 2 tsp vegetable oil
- 10 red chillies, deseeded and finely chopped
- 1 tbsp of fresh ginger, grated
- 1 garlic clove, finely chopped
Add the white wine vinegar and the sugar, then bring to the boil
- 75ml of white wine vinegar
- 125g of caster sugar
Mix the cornflour with the water and then add to the pot while the mixture is boiling. Stir in and then reduce the heat to low
- 1/2 tsp cornflour
- 1 tbsp of cold water
Cook for 15–20 minutes or until thick
Set aside to cool
Add the remaining ingredients – except the water – to the salted onions and mix well
- 170g of papaya, shredded
- 60g of gram flour
- 2 tbsp of cornflour
- 1/2 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp garam masala
- 10 sprigs of fresh coriander, finely chopped
Gradually add the water whilst mixing to create a thick paste-like batter
- 50ml of water
Set the fryer to 160°C, or heat a few inches of oil to 160°C in a heavy-bottomed, high-sided pan
- vegetable oil, for frying
Fry for 5 minutes or until golden, flipping halfway through
Serve the freshly cooked fritters with the sweet chilli sauce. Scatter the coriander leaves over the plate
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