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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I learned to make these at a course run by Leith's cooking school in London. They're really easy to make and go well with Thai curries. Ingredients:
340 g sweetcorn, drained or frozen (precooked) |
3 -4 tablespoons flour |
2 tablespoons rice flour |
1 tablespoon green curry paste |
1 teaspoon fish sauce |
oil (for frying) |
4 tablespoons sugar |
120 ml cold water |
2 teaspoons fish sauce |
1 red chile, seeded and finely chopped |
1 green chili, seeded and finely chopped |
1 tablespoon lime juice or 1 tablespoon vinegar |
Directions:
1. Place half the sweetcorn in a blender and whiz until smooth.
2. Scrape into a bowl, add the remaining ingredients and beat until you have a thick batter.
3. Heat enough oil in a frying pan for shallow frying.
4. Use a teaspoon to put spoonfuls of batter in the oil and fry until golden.
5. This will take no more than 30 seconds on each side.
6. Drain on paper towel.
7. Don't make the fritters too big or they won't cook through.
8. Mix the ingredients for the dipping sauce together and serve immediately.
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