These Thai corn fritters are easy to make and absolutely delectable. Adapted from Marion’s Kitchen.
For this recipe use 400g (14 oz) of fresh or frozen corn kernels – I used a mixture. Take 1 cup of the corn kernels and blitz them in a food processor to a fine consistency. Mix them back in with the whole kernels and add 1 tablespoon of a bought Thai red curry paste (Maesri is excellent), 2 teaspoons of Thai fish sauce, 6 finely shredded makrut (kaffir) lime leaves, a ½ cup rice flour (plain flour will work), ½ a teaspoon of salt and 3 eggs. Mix until everything is well combined. Pour a generous amount of oil into a deep frypan and heat over medium to high heat. Use a spoon to drop portions of the corn mixture into the frypan and cook on both sides until golden brown. Drain on paper towels and sprinkle with a little flaked salt. Serve with a sweet or spicy chilli dipping sauce.
As a refreshing accompaniment to the fritters I served this Thai cucumber peanut salad, slightly adapted from this recipe by Jenn Segal of once upon a chef.
Slice 1 large or 2 smaller cucumbers in half lengthwise and scoop out the seeds with a teaspoon. Slice the cucumbers thinly and place them in a bowl. Add ½ a very thinly sliced red onion, ½ a cup of roasted salted peanuts and 1-2 thinly sliced Thai green chillies. For the dressing combine ¼ of a cup of fresh lime juice with 4-5 teaspoons of Thai fish sauce, 6 teaspoons of sugar and a finely minced clove of garlic. Dress the salad just before serving.
michelle picker cooks 