Thai-Style Sweetcorn Fritters

Thai-Style Sweetcorn Fritters
Thai-Style Sweetcorn Fritters

Deep-fried Thai-Style Sweetcorn Fritters crispy and crunchy with a hint of spice from Thai red curry paste, it is to die for. Imagine onion bhaji but with sweetcorn and carrot, crunchy, sweet and spicy great with a cold drink.

You can serve this Thai-Style Sweetcorn Fritters for any occasion. It is great on its own as a starter, or you can have it as a side dish. Add salad and poached eggs or bacon to make a great brunch. This recipe is enough for starter for 4.

Enjoy

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Note: English is not my first language. Please excuse any spelling or grammatical error.

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Print Recipe
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Deep-fried Thai-Style Sweetcorn Fritters is crispy and crunchy with a hint of spice from Thai red curry paste.
Thai-Style Sweetcorn Fritters
Prep Time 10
Cook Time 10
Servings
Ingredients
  • 2 tbsp Thai Red curry paste
  • 250 g Tin sweetcorn
  • 100 g carrot - grated
  • 30 g chopped fresh coriander
  • 2 Red onion - sliced
  • 120 g corn flour
  • 5 kaffier lime leaves Optional
  • 50 ml cold water more if needed
  • 1 pinch salt and pepper
  • 1 lts vegetable oil for deep fry
Prep Time 10
Cook Time 10
Servings
Ingredients
  • 2 tbsp Thai Red curry paste
  • 250 g Tin sweetcorn
  • 100 g carrot - grated
  • 30 g chopped fresh coriander
  • 2 Red onion - sliced
  • 120 g corn flour
  • 5 kaffier lime leaves Optional
  • 50 ml cold water more if needed
  • 1 pinch salt and pepper
  • 1 lts vegetable oil for deep fry
Thai-Style Sweetcorn Fritters
Instructions
  1. First drain the sweetcorn and squeeze as much water out of it as possible. Then mix all the ingredients together adding a bit of water at a time, to make sure the batter is nice and thick. The ingredients will no stay together when cook if the batter is too thin.
  2. Heat up the oil in a large saucepan suitable for deep-fry to medium heat (around 170c) try dropping a bit of the batter in the oil and it should pop up to the top. Once the oil is ready, spoon a spoonful of the mixture and slowly drop into the oil, you should be able to fry about 4 at a time depending on your pan.
  3. Remove on to kitchen paper once golden brown. Serve with sweet chilli sauce or mango chutney.
Recipe Notes

Please take care when deep-frying.



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