Thai corn fritters

Print Recipe

5 from 4 votes

This tasty fritters are a delicious mix of crispness and bright flavor. Perfect for snacking on.

Prep Time15

Cook Time12

Total Time30

Course: Appetizer/Starter, Snack

Cuisine: Thai

Servings: (approx - makes around 12-15 fritters)

Calories: 110kcal

Author: Caroline's Cooking

Save

Ingredients

2 cups fresh corn kernels (2 cups is 2 medium-large ears of corn)
2 makrut lime leaves (also called kaffir lime leaves)
½ egg
½ tablespoon Thai red curry paste
5 tablespoon rice flour
½ teaspoon baking powder
½ teaspoon salt
vegetable oil or other non-reactive, minimally flavored oil for frying
sweet chili sauce for serving

US Customary - Metric

Instructions

Remove the corn kernels from the cobs. Divide in half, putting half (one cup) in a bowl and reserving the other half. Finely chop the lime leaves, removing the spine/rib down the middle as you go if it is tough. If not, you can just roll and thinly slice then chop a little more, if needed.
Add the egg and That red curry paste to the corn in the bowl and blend them together with a stick/hand blender to a relatively smooth puree. (Alternatively, you can place all of these ingredients in a blender then transfer to a bowl, but it uses less bowls etc if you have a stick/hand blender.)
Add the reserved whole corn kernels, chopped lime leaves, rice flour, baking soda and salt to the pureed corn mixture and mix well so everything is well combined. The mixture should be soft but not too liquid - if it seems very wet, add a little more rice flour.
Warm some oil over a medium-high heat in a medium - small, relatively deep skillet/frying pan so that you have around ¾in (2cm) deep oil. Alternatively, you can use a deep fat fryer and deep fry rather than shallow fry the fritters. Test the oil by adding a kernel of corn from the mixture - it should sizzle when hot enough.
Take spoonfuls of the mixture (a heaped small spoon, around 1 - ½ tablespoon if measured) and spoon about 4 - 5 spoonfuls of the mixture into the oil at a time so they are not too crowded, and the oil stays hot plus you have time to turn them.
Let the fritters cook for around 3 - 5 minutes until browning and becoming crisp on the underside then turn and cook a couple more minutes on the other side.
Remove once crisp and gently brown on both sides with a straining spoon to drain off excess oil then place on kitchen paper to drain further. Repeat with the rest of the mixture, cooking in batches. Add more oil as needed - you want to keep it deep enough so that the bottom doesn't stick to the pan and they sit in the oil deep enough to come deep enough to crisp the sides as they cook.
Serve warm, with sweet chili sauce to serve.

Video

Notes

You can make these a little larger or smaller, as you prefer - you will just get a slightly different balance of crisp outside and softer inside. I find on the smaller side is easier to cook and I like the crispness.

It can be good to test one before cooking the rest. If the corn kernels fall out a lot, you may not have a firm enough batter and so may need to add a little more flour. If they brown too quickly, turn the heat down a little.

Nutrition