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  • 27.10.2015
  •  2

Sticky Fingers Noodle Fritters

Turn humble egg noodles into crunchy, indulgent fritters

If you’ve been searching for an alternative to the ubiquitous mini spring roll as a party starter, try these fritters for a party snack that will have your guests reaching for another… and another… and another!

The secret to making these really crispy and moreish is adding sweet chilli sauce to the batter. As the sauce sizzles in the hot oil, the sugar caramelises and turns the fritters a golden brown colour.

We also like to serve these with a sprinkle of sea salt and extra sweet chilli sauce for dipping.

Go on, give these a go at your next gathering – just be sure to have some napkins ready!

Serves
Makes 15-20 fritters
Ingredients

200g dried egg noodles
2 large eggs
4 tbsp plain flour
1/2 tsp baking powder
2 tbsp finely chopped coriander
1/2 tsp freshly ground black pepper
1/2 tsp salt
3 tbsp sweet chilli sauce, plus extra to serve
vegetable oil, for shallow frying
sea salt, to serve

If you’ve been searching for an alternative to the ubiquitous mini spring roll as a party starter, try these fritters for a party snack that will have your guests reaching for another… and another… and another!

The secret to making these really crispy and moreish is adding sweet chilli sauce to the batter. As the sauce sizzles in the hot oil, the sugar caramelises and turns the fritters a golden brown colour.

We also like to serve these with a sprinkle of sea salt and extra sweet chilli sauce for dipping.

Go on, give these a go at your next gathering – just be sure to have some napkins ready!

GET THE METHOD →

Cook the noodles in a pan of boiling water until al dente. Drain, rinse with cold water, shake off the excess moisture, and set aside.
In a large bowl, beat the eggs. Sift in flour and baking powder. Use a whisk to combine. Stir in the remaining ingredients (except for the oil), then add the noodles. Use a pair of chopsticks to separate out the noodles so that every strand is lightly coated in the batter.
Heat 1-2cm of oil in a large frying pan with high sides. To test whether the oil is ready, drop a single noodle into the oil. It should sizzle instantly, but not turn brown.
Using a spoon and a fork, gently twist about 2 tablespoons worth of the noodles into a bundle, then carefully slip the bundle into the oil. Repeat with the remaining noodles. Use a fish slice or spatula to gently press down to flatten the fritters.
Shallow fry for 1-2 minutes each side, or until golden brown and crispy. Remove and drain on kitchen paper, then serve as soon as possible with a sprinkle of sea salt and loads of sweet chilli sauce.
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