As you can see from my recent posts, I have taken quite a bit to Thai cooking. I was browsing through a cookbook in our library the other day and this recipe caught my eye. I quickly read through it, filing away the recipe in my mind but not really registering about the cookbook name. It turned out really well. This is a great alternative to our Indian fritters. It does taste a bit on the sweeter side though so feel free to add red pepper flakes if you feel like it. The taste would vary based on the type of corn you use.
All purpose flour ½ cup + 2 Tbsp
Corn Kernels Canned or Frozen 2 cups and a little over. (I used Fire roasted frozen corn)
Thai Red paste 2 tsp
Egg 1 large beaten
Coconut Milk 5 Tbsp
Scallions 2 bunches cut thinly
Basil 4 leaves fresh chopped
Canola Oil for frying
Lemon Zest ½ tsp or 1 tsp Lemon juice
Cilantro chopped a handful
Lemon wedges for garnish
In a blender, place Flour, Egg, curry paste, Coconut Milk and half of the corn and blend until smooth. Remove this batter a large bowl and add scallions, rest of the Corn, Cilantro and Basil. Mix thoroughly. Season with Salt and if needed Pepper.
Heat a small amount of oil in a heavy bottomed pan. Drop spoonful of batter in heated oil and let cook for couple of minutes until golden brown. Then turn it over and cook for another couple of minutes until the other side is also golden brown. Frying time will vary depending upon how wide your pan is how hot the oil is. Once you make the first fritter, open it and make sure its cooked through. Then you can repeat the process with 4-5 fritters at a time working in batches. The recipe will make about 12 to 16 fritters depending on the size.
Serve warm with Sweet Chili Sauce or a Spicy sauce.
Note: You can omit egg if you prefer and add 2 small mashed boiled potatoes.