Skillet Recipes
Corn Fritters
Makes: about 20
1 cup self raising flour
½ teaspoon bicarbonate of soda
½ teaspoon ground coriander
½ teaspoon sweet paprika
²⁄³
cup buttermilk
2 eggs
2 cups corn kernels
3 shallots, sliced
1 small red capsicum, diced finely
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh coriander
Salt and freshly ground black pepper, to taste
Olive oil
Tomato chilli jam, to serve
1. Combine flour, soda, coriander and paprika
in a bowl. Whisk through buttermilk and
eggs to form a batter.
2. Combine corn, shallots, capsicum, parsley
and coriander in a large bowl. Stir to
combine. Season to taste with salt and
pepper.
3. Heat frypan on setting 10. Drizzle
a little olive oil in frypan and spoon
tablespoonful’s of mixture into pan.
Cook fritters for 2-3 minutes on each side
until golden.
4. Serve with tomato chilli jam if desired.
Gyoza (Japanese Dumplings)
Makes: about 20
150g pork mince
150g chicken mince
2½ cups Chinese cabbage, finely sliced
¹⁄³ cup finely chopped water chestnuts
2 tablespoons kecap manis
1 tablespoon mirin
2 teaspoons sesame oil
1 teaspoon caster sugar
4 shallots, chopped finely
1 egg
50 sheets gow gee wrappers
Vegetable oil, for frying
Salt and freshly ground black pepper, to taste
Dipping Sauce:
2 tablespoons kecap manis
1 tablespoon black vinegar
1. Combine all ingredients in a bowl and mix
well. Season with salt and pepper.
2. Line a tray with baking paper. Lay out
several sheets of gow gee wrappers.
3. Place a rounded teaspoon of filling into
the centre of the wrapper. Moisten the
edges with a little water. Fold the wrapper
over the filling but before sealing carefully
pleat on one side. The pastry will look
plain on one side but have a small pleat on
the other. Gently press the pastry to seal.
Repeat with remaining wrappers.
4. Heat frypan on setting 9. Heat 1
tablespoon of oil in the frying pan and
place the dumplings, in batches, into
the pan, pleat side up. Cook until the
dumplings are golden on the bottom.
Do not turn. Carefully pour enough water
in the frying pan so that the dumplings
are half covered. Place the lid on the
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