Spicy Mango & Coconut Sticky Rice Fritters

Instructions

1. 1

   In a medium saucepan, combine coconut milk, sugar, and salt. Heat gently until sugar dissolves. Do not boil.

   ~5 min
2. 2

   In a mixing bowl, whisk together glutinous rice flour and the warm coconut milk mixture until a smooth batter forms. Let it rest for 10 minutes.

   ~15 min
3. 3

   Finely dice the ripe mango. Finely mince the red chili (remove seeds for less heat).

   ~5 min
4. 4

   Stir the diced mango, minced chili, and lime zest into the rice flour batter.

   ~2 min
5. 5

   Heat vegetable oil in a frying pan over medium heat. The oil should be hot but not smoking.

   ~5 min
6. 6

   Carefully drop spoonfuls of the batter into the hot oil. Fry in batches, about 4-5 fritters at a time, until golden brown and puffed up.

   ~10 min
7. 7

   Remove fritters with a slotted spoon and drain on paper towels.

   ~1 min