Ingredients
Scale
- 4 ears of corn
- 4 tablespoons flour
- 4 tablespoons cornstarch
- 2 tablespoons red curry paste
- ½ tablespoon fish sauce*
- ½ tablespoon soy sauce
- 2 eggs
- 4 scallions finely chopped
- 3 Tablespoons roughly chopped cilantro
- ½ teaspoon black pepper
- oil for frying
Instructions
- With a knife cut off the kernels of corn and set aside.
- Combine the flour, cornstarch, red curry paste, fish sauce, soy sauce, and eggs. Stir the batter until it’s free of lumps.
- Add the corn, scallions, and cilantro and gently stir in.
- Heat the oil in a deep skillet over medium high heat for 10 minutes. The oil should be 350. Test with a small drop of batter; it should sizzle immediately.
- Mix the batter before taking a heaping tablespoon of batter. Gently lower the spoon and pour the batter into the oil.
- (The batter is very loose. Just pour the batter in one spot and move to another area of the pan for another. Keep doing this several times until you have 4-5 fritters. They will naturally spread out in the oil.)
- Do not overcrowd the pan. Fry for about 3-4 mins, flipping the fritters gently half way during the cooking process.
- Drain the fritters on paper towels. Continue frying in the same way until all of the batter is used.
- Serve immediately.
Notes
*to make vegetarian corn fritters, omit the fish sauce
Keywords: corn fritters, thai food