Thai Corn Fritters

Name: Thai Corn Fritters
Prep time: 5 min
Cook time: 10 min
Ingredients: 400g (14 oz) frozen corn kernels, thawed; 1 tbsp Thai red curry paste; 2 eggs, lightly whisked; 6 makrut lime leaves, finely shredded; ½ cup rice flour (you could also use plain flour); 2 tsp fish sauce; ½ tsp sea salt, plus extra for sprinkling; vegetable oil, for deep frying; Marion’s Kitchen Coconut Sriracha or sweet chilli sauce to serve (use my store locator to find out where to buy)

www.marionskitchen.com

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Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 16

Author : Bee

Ingredients

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400 grams (14 oz) frozen corn kernels, thawed1 tbsp Thai red curry paste2 eggs, lightly whisked6 makrut lime leaves, finely shredded½ cup rice flour (you could also use plain flour)2 tsp fish sauce½ tsp sea salt, plus extra for sprinklingvegetable oil, for deep fryingMarion’s Kitchen Coconut Sriracha or sweet chilli sauce to serve (use my store locator to find out where to buy)

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Instructions

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Step 1

1.Place a 1 cup of the corn kernels into the bowl of a food processor. Blend to a smooth-ish paste. Transfer the mixture to a large bowl and fold through the remaining corn kernels, red curry paste, eggs, makrut lime leaves, rice flour, fish sauce and salt. Mix until well combined.

Step 2

2.Pour enough oil to fill a wok or deep saucepan about a third of the way up. Heat over high heat until the oil reaches 160C/320F, or when a wooden spoon dipped into the oil forms small bubbles. Using your hands, form small balls of the corn mix and place into the hot oil. Cook for 2-3 minutes or until golden and crisp. Drain on paper towel and sprinkle with a little extra salt.

Step 3

3.Serve with your choice of dipping sauce.