Thai Corn Fritters
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Prep Time
5m
Cook Time
10m
Total Time
15m
This Thai corn fritter recipe combines the flavors of sweet corn, Thai red curry paste, and makrut lime leaves for a crispy and flavorful fritter. Serve with Marion’s Kitchen Coconut Sriracha or sweet chili sauce for a delicious and satisfying appetizer or snack.
Recipe Options
Ingredients
Servings:
Makes about 16 pieces
Scale:
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0.25
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Steps
1
Place a 1 cup of the corn kernels into the bowl of a food processor. Blend to a smooth-ish paste. Transfer the mixture to a large bowl and fold through the remaining corn kernels, red curry paste, eggs, makrut lime leaves, rice flour, fish sauce and salt. Mix until well combined.
2
Pour enough oil to fill a wok or deep saucepan about a third of the way up. Heat over high heat until the oil reaches 160C/320F, or when a wooden spoon dipped into the oil forms small bubbles. Using your hands, form small balls of the corn mix and place into the hot oil. Cook for 2-3 minutes or until golden and crisp. Drain on paper towel and sprinkle with a little extra salt.
3
Serve with your choice of dipping sauce.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories103kcal
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Fat5g
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Saturated Fat1g
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Carbohydrates12g
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Fiber0g
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Sugar1g
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Protein1g
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Cholesterol23mg
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Sodium89mg
Percent Daily Values are based on a 2,000 calorie diet.