Thai Style Corn Fritters Recipes

Steps:

• Place half the sweetcorn in a blender and whiz until smooth.
• Scrape into a bowl, add the remaining ingredients and beat until you have a thick batter.
• Heat enough oil in a frying pan for shallow frying.
• Use a teaspoon to put spoonfuls of batter in the oil and fry until golden.
• This will take no more than 30 seconds on each side.
• Drain on paper towel.
• Don't make the fritters too big or they won't cook through.
• Mix the ingredients for the dipping sauce together and serve immediately.

Steps:

• For the dressing.
• 1/4 cup fish sauce.
• 1/4 cup lime juice.
• 1 tablespoon peanut oil.
• Place corn kernels, creamed corn, eggs, water chestnuts and basil in a large bowl, mix well. Season with salt and pepper. Whisk in flour until well blended.
• Heat oil in a medium frying pan. Cook fritters in batches, adding 1/4 of a cup of batter to hot oil at a time. Fry until golden brown on both sides. Make sure fritters are heated through. Remove fritters from oil, drain on absorbent paper.
• To make dressing, combine all ingredients in a jug, mix well.
• Combine Asian greens, basil leaves, bean shoots and capsicum in a bowl. Add dressing, toss well.
• Serve fritters topped with salad.

Steps:

• Start boiling 1 ear of corn while preparing other ingredients.
• Mix cornflour, baking powder, and 1/2 tablespoon kosher salt in a bowl.
• Whisk egg until fully beaten, then add to bowl.
• Combine egg, chili paste, lemongrass paste, and lime juice with dry ingredients. Fold ingredients together until fully blended.
• Cut kernels off cooked ear of corn and break into individual pieces. Combine with batter from previous step until fully blended.
• Add olive oil to a small cooking pot and turn heat to medium. NOTE: using a large pan will cause the oil to spread out too far, making it difficult to fully cook the fritters.
• Allow corn batter to settle at least 15 minutes to allow ingredients to blend.
• Prepare dipping sauce by mixing sweet and sour sauce with sriracha hot sauce (adding more or less as desired to increase or decrease the heat).
• Assuming oil is hot, CAREFULLY add dough to oil using a teaspoon. NOTE: don't drop the dough in; try to release it as close as possible to the surface to prevent oil spatter.
• Watch fritters carefully to prevent burning, as they cook VERY fast.
• Flip each fritter over to cook the other side.
• Fish out each fritter with a slotted spoon and place on paper towel to absorb grease.

Steps:

• Start boiling corn on the cob. Alternately, an equivalent amount of frozen corn can be used in step 5 below.
• Start heating oil in a small cooking pot with the burner set to medium. NOTE: a smaller pot will allow less oil to be used to permit coverage of the fritters. Alternately, other cooking oils can be used.
• Mix masa harina cornflour, baking powder, and 1/2 tablespoon of salt in a mixing bowl.
• Beat egg separately, then add to the dry mix.
• Fold in egg, curry paste, freshly grated ginger, and lime juice until fully blended.
• Cut boiled corn from the cob and blend into the mixture.
• Using a tablespoon, carefully drop spoonfuls of mixture into the oil. Avoid dropping the spoonfuls of mixture to prevent oil spatter. Ideally, a cookie scoop can be used to create uniform fritters.
• The fritters cook quickly in the pan, so watch for browning on the underside. This can happen in a little as 30 seconds.
• Using a fork, carefully turn over the fritters to brown the other side.
• Place completed fritters on a paper towel to remove excess grease.