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Sweetcorn Fritters
Thai
Starter
30 mins
Vegetables/vegetarian
Easy
Serves
6 fritters

This is one of our favourite small bite recipes! We started making the fried pork patties at Rosa's a while back, but recently we’ve had more and more guests asking for vegetable dishes that we can snack on too, so chef Saiphin came up with this sweetcorn fritters recipe. It’s a classic street snack that’s served in a paper bag and a sweet chilli sauce, meant to be eaten on-the-go.

You can easily make this a vegetarian recipe by leaving out the fish sauce and substitute with salt instead.

Recipe courtesy of
Ingredients
  • 340 g (1 can) salt-free sweetcorn
  • a handful of green beans, finely chopped
  • 1 tablespoon red curry paste (available from Asian/most supermarkets)
  • 2 eggs
  • 3 fresh kaffir lime leaves, finely sliced (substituted with dried kaffir lime leaves)
  • 3 tablespoons corn flour
  • 1 tablespoon fish sauce (or 1 teaspoon salt)
  • vegetable oil for shallow frying
Method
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Method
  1. Roughly mash the corn in pestle and mortar.
  2. Place the corn in a mixing bowl, then add the rest of the ingredients to the corn and mix well. Use your hands!
  3. Heat enough oil for shallow-frying in a wok over a medium heat.
  4. When the oil is hot, use a big spoon to scoop the fritters mixture directly into the oil. Each piece should be no more than 3 inches wide.
  5. Shallow-fry the patties for about 1-2 minutes on each side, or until golden-brown.
  6. Drain on kitchen paper, then serve with a sweet chilli dipping sauce

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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