13
12
Corn Fritters
Makes approx. 20
1 cup self raising flour
½ teaspoon bicarbonate soda
½ teaspoon sweet paprika
½ teaspoon ground coriander
²⁄³ cup buttermilk
2 eggs
2 cups corn kernels
1 small red capsicum, diced finely
3 small green onions, sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh coriander
Sea salt and freshly ground black pepper
Olive oil
Tomato chilli jam, to serve
1. Combine flour, soda, paprika in a bowl;
whisk through buttermilk and eggs to form
a batter.
2. Combine corn, capsicum, green onions,
parsley and coriander in a large bowl. Stir
through the batter; season with salt and
pepper.
3. Heat frypan on MED/MAX setting. Drizzle
a little olive oil in frypan and spoon
tablespoonfuls of mixture into pan. Cook
fritters for 2-3 minutes on each side until
golden.
4. Serve with tomato chilli jam if desired.
Soy Sauce Chicken Wings
Serves 4
1½ kg chicken wings
¹⁄³ cup honey
½ cup low salt soy sauce
2 teaspoons shao hsing cooking wine
2 cloves garlic, crushed
3 teaspoons grated fresh ginger
1. Cut wings at joints and discard tips.
2. Combine remaining ingredients in a jug.
3. Place wings in a single layer in electric
frypan. Pour sauce over wings and turn to
coat.
4. Turn electric frypan onto MED setting.
Cook wings, turning occasionally. Cook for
about 30 minutes or until browned and
cooked through.
5. Serve with rice.
Tip: Shao hsing is a Chinese cooking wine
and is available from Asian supermarkets. If
unavailable then recipe can be substituted
with sweet sherry.
Frypan Recipes
Frypan Recipes
Minestrone
Serves 4-6
1 tablespoon olive oil
1 onion, diced finely
2 cloves garlic, crushed
1 carrot, diced finely
2 trimmed celery stalks, diced finely
1 bacon bone (200g)
800g can chopped tomatoes
6 cups water
1 cup finely chopped savoy cabbage
2 small zucchini, diced
1 x 400g can cannellini beans, rinsed and drained
¾ cup small pasta
Sea salt and freshly ground black pepper
shaved parmesan, to serve
1. Heat oil in frypan on MED setting. Cook
onion and garlic until translucent. Add
carrot, celery and bacon bone and cook,
stirring occasionally for 5 minutes.
2. Add the chopped tomatoes and water and
bring the soup to the boil. Reduce heat
to MIN setting and cook, covered for 45
minutes.
3. Add the cabbage, zucchini, beans, pasta
and season with salt and pepper. Cook,
covered for a further 20-25 minutes. Add a
little extra water if necessary.
4. Serves hot with shavings of parmesan on
top.
Pumpkin Soup
Serves 4
1.5 kg pumpkin, peeled, seeds removed
2 tablespoons olive oil
20g butter
1 large onion, chopped
1 litre low salt chicken stock
Sea salt & freshly ground black pepper
¹⁄³ cup cream or sour cream to serve (optional)
1. Heat oil and butter in frypan on MED
setting. Add onions and cook, stirring, until
the onions have softened. Add pumpkin
and cook for a further 3-4 minutes, stirring
occasionally.
2. Add the stock and bring to the boil.
Reduce heat to MIN/MED setting and
cook, covered for 30 minutes. Cool before
blending.
3. Blend or process soup until smooth. Return
pureed soup to frying pan.
4. Reheat until soup is hot. Serve with cream
and extra ground pepper if desired.
All recipes have been specifically created and tested by the Sunbeam Test Kitchen for the
Frypan and Skillet. We hope you enjoy using your Sunbeam Frypan and Skillet Set.
