Made with red curry paste and fresh corn, these fritters are full of sweet and spicy goodness.
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2 ears of corn, kernels removed from cob
1 large egg
1/2 tablespoon Thai red curry paste
6 tablespoons rice flour
1/2 teaspoon salt
1 teaspoon baking powder
2 kaffir lime leaves (can substitute Thai basil leaves)
2 Thai green chilies
Canola or vegetable oil for deep frying
Sweet chili sauce for dipping
In a food processor or small blender, combine half of the kernels, egg, curry paste, rice flour, salt and baking powder. Once fully combined, transfer to a bowl.
Thinly slice the kaffir lime leaves and chili peppers and add to the bowl, along with the rest of the corn kernels. Stir everything until well combined.
Heat oil in a wok or deep skillet to 325°F. Use a spoon to carefully drop the batter, a few tablespoons at a time. Turn over the fritters to brown on all sides. Once they are browned and floating, remove with a strainer or slotted spoon and place on a paper-towel lined plate.
Serve with Thai sweet chili sauce.