Thai Sweet Corn Fritters

Instructions

1. 1

   Prepare your ingredients: drain 300 g of sweet corn kernels thoroughly and pat them completely dry with paper towels to prevent oil splatters. Remove stems from 5 g of kaffir lime leaves and slice them into paper-thin strips. Set out a wide nonstick skillet and a paper towel-lined plate for draining.

2. 2

   In a medium mixing bowl, whisk 1 large egg and 30 g of red curry paste together using a whisk until smooth and well blended. Gradually whisk in 50 g of rice flour and 30 g of cornstarch until a thick, smooth batter forms. If the paste seems too stiff, whisk in 1 tablespoon of cold water.

3. 3

   Add the dried corn kernels and the finely shredded kaffir lime leaves into the bowl with the batter. Use a spatula or wooden spoon to fold the mixture gently until every corn kernel is fully coated in the curry batter and evenly distributed throughout.

4. 4

   Pour 150 ml of vegetable oil into the wide nonstick skillet, ensuring the oil coats the bottom evenly. Set the pan over medium heat for about 3 to 4 minutes. Test the heat by dropping a single corn kernel with batter into the oil; if it sizzles instantly and floats, the oil is ready for frying.

5. 5

   Carefully drop generous tablespoons of the corn mixture into the hot oil, spacing them 2 cm apart. Press each mound down gently with the back of a spoon to form flat, round patties about 1 cm thick. Fry over medium heat for 3 minutes without moving them until the undersides are golden brown and crisp.

6. 6

   Using a wide spatula, gently flip each fritter over to the second side. Fry for another 2 to 3 minutes over medium heat until both sides are deeply golden and crunchy. If the oil gets too hot and begins to smoke, reduce heat slightly to avoid burning the spices in the curry paste.

7. 7

   Lift the fritters out with a slotted spoon and place them on the paper towel-lined plate to drain off excess oil. Serve them hot and freshly crisp on a platter alongside 60 ml of sweet chili sauce in a small dipping bowl.

Serve with

Drink

Thai Pandan Limeade (Nam Manao Bai Toei)

Thai · 25 min