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Spicy Corn Fritters | Quick And Easy Snack At Home | Perfect Teatime Snacks
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RECIPE
INGREDIENTS
1 1⁄2 eggs, lightly beaten
3 cups corn kernels, fresh, blanched in boiling water for 10 seconds
1 tablespoon green curry paste (thai)
3⁄4 cup all-purpose flour (maida), (maida)
1⁄2 cup coconut milk, scant, thick, 1st press
6 spring onions, sliced into small rounds
5 teaspoons thai basil leaves, chopped
5 teaspoons coriander leaves, fresh, chopped
salt, to taste
3⁄4 teaspoon black pepper powder
1 1⁄2 cups vegetable oil, to fry
COOKING METHOD
- Pour lightly beaten egg into a blender or food processor. Add 1½ cups blanched corn kernels (reserving the rest), green curry paste, all-purpose flour (maida), and coconut milk. Run blender / food processor, pulsing, till corn is processed into smaller pieces in a thick batter. Do not over-blend to a paste – you should see small pieces of corn.
- Tip corn mixture into a large bowl. Toss in spring onions, followed by Thai basil leaves, coriander leaves, salt, pepper powder, and reserved whole corn kernels. Stir with a spatula in a folding motion till evenly mixed.
- Place a heavy frying pan over high heat and add oil. Once oil is hot, but not smoking, carefully spoon a tablespoonful of corn batter into the hot oil. Flatten slightly with the back of the spoon. Add a few more spoonfuls, without overcrowding the pan, maybe 4 or 5. Fry till golden brown all over, 3 to 4 minutes. Remove, drain on kitchen paper, and keep warm. Repeat in batches till the entire batter is used up – this should yield about 15 fritters.
- Serve hot with Thai sweet chilli sauce on the side.
Cook's note: For recipe of Thai Green Curry Paste click here
- Pour lightly beaten egg into a blender or food processor. Add 1½ cups blanched corn kernels (reserving the rest), green curry paste, all-purpose flour (maida), and coconut milk. Run blender / food processor, pulsing, till corn is processed into smaller pieces in a thick batter. Do not over-blend to a paste – you should see small pieces of corn.
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