Corn Fritters Recipe

Thai recipes :

Corn Fritters Recipe

Serves : 4

Makes : 8

Preparation time : 12 minutes

Cooking time : 6 minutes

Corn Fritters Recipe Ingredients

- 475 gram can sweetcorn kernels

- 3 garlic cloves, halved

- 1 coriander root, sliced

- 1 small red or green chilli, roughly chopped

- 1 spring onion, finely chopped

- 75 gram rice flour or plain flour

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- about 750 ml sunflower oil, for deep-frying

Corn Fritters Recipe Directions

1. Drain the sweetcorn and make the sweetcorn liquid up to 50 ml with water. Put the sweetcorn kernels in a mixing bowl and set the measured liquid aside.

2. Blend the garlic, coriander root and chilli briefly in a blender or food processor.

3. Add the blended mixture to the sweetcorn kernels with the spring onion, flour, measured 

liquid, salt and pepper. Mix thoroughly to a thick consistency.

4. Heat the oil for deep-frying in a wok and drop in the mixture, 1 tablespoonful at a time. 

Cook in batches for 6 minutes until golden, remove from the oil and drain on kitchen paper. 

Repeat until all the fritters are done, then arrange them on a plate.

5. Serve hot, with Sweet Chilli Sauce.

For cucumber relish Directions

1.to serve as an accompaniment, mix 3 tablespoons rice wine vinegar with 1 tablespoon clear honey or sugar and 1/4 teaspoon sea salt. If using sugar, mix until it has dissolved, and set aside. You can do this an hour ahead and the sugar will be dissolved and ready to use.Quarter and finely slice a 7 cm length of cucumber. Peel and finely slice 1 small carrot and 1 shallot. Remove the stem from 1/2 long red chilli, then deseed and finely slice it.Combine all the vegetables with the rice wine vinegar mixture in a bowl. Let it mingle and soak through for 30 minutes before serving.