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Chicken and lime leaf fritters

Chicken and lime leaf fritters

“I can’t get enough of the chicken and lime leaf fritters at Melbourne’s Cookie, especially partnered with a cold beer. Would you please ask the bar to share the recipe?”
Sam Galiotis, Caulfield, Vic

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Chicken and lime leaf fritters

Serves 6
Cooking Time Prep time 10 mins, cook 15 mins
For deep-frying:   vegetable oil
For dusting:   rice flour
500 gm   minced chicken
1   Spanish onion, finely diced
1 cup   (loosely packed) coriander, finely chopped
6   kaffir lime leaves, finely shredded
80 ml   (1/3 cup) fish sauce
80 ml   (1/3 cup) lime juice
To serve:   thinly sliced cucumber, long red chilli and lime wedges


1 Preheat oil in a deep-fryer or deep-sided frying pan to 180C. Place rice flour in a bowl, set aside. Combine remaining ingredients in a large bowl and mix well (mixture will be quite wet). Divide mixture into even walnut-sized balls, dust with rice flour, then deep-fry in batches, turning occasionally, until golden and cooked through (2-4 minutes; be careful as hot oil may spit). Drain on absorbent paper, season to taste with sea salt flakes and serve with cucumber, red chilli and lime wedges.

This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

RECIPE Cookie, Melbourne PHOTOGRAPHY Ben Dearnley STYLING Geraldine Munoz

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