Thai Corn Fritters
Why I Love This Recipe
After having these at a friend's party, they became big favorites at our house. Delish and super easy to make. Somewhat modified from a Kurma Dasa recipe with some help from my friend Jennifer...
I've often made the batter and sauce early in the day or the night before a party and then just fried them up when guests arrived.
I also tend to adjust the spice to taste and often make a double recipe. This recipe (undoubled) makes about 20 smallish fritters. You can find the original recipe (sans dipping sauce but with celery and candle nuts or macadamia nuts in the fritters) in "Cooking with Kurma."
Ingredients You'll Need
Thai-Inspired Dipping Sauce:
1/2 cup sugar
3/4 cup rice wine vinegar
1/2 cucumber seeded and chopped
1/2 medium red onion chopped
Fritters:
2 1/2 cups corn kernels (uncooked)
2 hot red chiles seeded and finely chopped (add more or less depending on your spice preference)
1/4 cup plain flour
3/4 cup rice flour
1/4 tsp baking powder
1 tsp salt
2 tsp coriander powder
1 tsp sugar
1/2 tsp cayenne or chili powder
1 tsp asafetida powder (I've also used garam masala or cumin)
kaffir lime leaves (optional, to taste)
canola or vegetable oil for frying
cold water (for making the batter)
Directions
Thai-Inspired Dipping Sauce:
1/2 cup sugar
3/4 cup rice wine vinegar
1/2 cucumber seeded and chopped
1/2 medium red onion chopped
1. To make the dipping sauce: combine ingredients in a small bowl and whisk to dissolve the sugar. Set this aside in the fridge while you make the fritters and the cucumbers and onion will become slighly macerated in the vinegar.
2. To make the fritters: In a medium sized mixing bowl, mash the corn kernels a bit with a fork (if you're using frozen corn, squeeze as much water as possible out first or the batter will be too watery). Set aside.
2. Combine dry fritter ingredients, chopped pepper and lime leaves (if using) in a large bowl.
3. Add about 1/16 to 1/8 cup cold water to the dry ingredients and whisk to form a very thick batter. Fold in the corn. Add water as needed. The consistency should be sort of paste-like but spoonable. I prefer more corn than batter but if you want more batter, you can add a bit more rice flour at this point.
4. Heat about 1/2 inch of oil in a large frying pan over medium-high heat. Spoon in tablespoon-sized dollops of the batter and fry for three to four minutes, then flip. Both sides should be slightly crispy and golden. Be careful of splashing oil! Remove and drain on paper towels.
5. Serve warm with the cool dipping sauce. Enjoy!
I've often made the batter and sauce early in the day or the night before a party and then just fried them up when guests arrived.
I also tend to adjust the spice to taste and often make a double recipe. This recipe (undoubled) makes about 20 smallish fritters. You can find the original recipe (sans dipping sauce but with celery and candle nuts or macadamia nuts in the fritters) in "Cooking with Kurma."
