I’ve always loved these corn fritters since I first tried them in a local Thai restaurant. They are best served straight away but for ease you can precook them up to a couple of days before and then warm through just before serving which is idea when having a party or people round for dinner. They are the vegetarian version of the crab cake although they are not authentically Thai as corn is originally from South America, but then again so are chillies!
You can use frozen, tinned or fresh corn kernels. However if you are using frozen then ensure that they are defrosted before making the dish.
Serves: 4 as an appetiser or 20 canape
5 a day: One per 5 fritters
Cooking time: 20 minutes
- Oil for deep frying
- 680g canned sweetcorn
- 15g finely chopped corriander
- 15g finely chopped thai basil
- 1 tbsp Thai red curry paste
- 100g of rice flour
- 50g of gram flour
- Up to 130ml carbonated water
- Kitchen roll
To serve: Sweet chilli dipping sauce
Heat oil to 170°C / 338°C. For safety, please use a properly designed deep fat fryer which will keep the oil at a constant heat. This recipe will not work in an air fryer.
In one bowl combine sweetcorn, chopped coriander, chilli and basil. Season with salt and pepper to taste.
In another bowl combine the flours, then whisk the water in to form a thick smooth batter, you might not need all of the water. The batter must be thick enough to hold the sweetcorn together in the deep frier.
Stir the corn mixture in to the batter and combine thoroughly.
Carefully drop 1 tbp of the batter at a time in to the hot oil and cook until golden brown. Remove from the oil with a slotted metal spoon, placing on the kitchen roll to absorb excess oil. The mixture is wet so will cause significant boiling of oil. Be careful not to overfill the fryer for your own safety, as well as dropping the temperature and also ending up with fritters sticking together.
Half an hour before service heat an oven to 170°C / 338°C. Cook the fritters for 12 minutes. Serve immediately with sweet chilli dipping sauce.