Emulsification
Emulsification is the act of combining two immiscible substances together permanently. This happens because of an emulsifying agent that acts as a bridge for the the two substances. In this recipe emulsification is used to bind the water in the egg yolk with oil with the egg yolk to create a tasty end product of aioli.
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RecipeCorn and Haloumi Fritters with AioliIngredients
• 400g can corn kernels - drained • 3 shallots- finely diced • 100g haloumi- finely diced • 2 eggs - whisked • 1 cup flour • 2 stems of coriander -finely diced • Salt and pepper to season • Salad: Baby spinach leaves, tomato, cucumber and carrot. • 2 Tablespoons oil Method: person 1 & 2 • Collect corn, shallots and haloumi • Drain and dice according to the recipe Method Person 3& 4 • Collect flour and place in large mixing bowl add salt and pepper to season. • Whisk eggs in separate bowl add to flour • Finely dice coriander and add to flour mixture Person 1 & 2 • Add corn, haloumi and shallots to the flour and egg mixture. Mix thoroughly. • Cooking: Heat olive oil in electric frypan on a medium heat • Add 1 – 2 tablespoons of mixture to pan. Try and cook up to 9 fritters at a time • Cook on each side for around 4 mins. • Once cooked place on a plate with kitchen paper • Repeat until all mixture has been used up. Persons 3 & 4 • Collect salad ingredients. • Prepare salad – dice or cut into wedges or slice tomatoes • Grate carrot and slice cucumber • Collect aioli to serve on top of fritters. |