Thai corn fritters
Ingredients
- 1 tbsp ground flax seeds
- 3 cups of corn kernels
- 1 heaped tbsp red curry paste
- 1 tsp baking powder
- ¾ cup rice flour
- ½ tsp salt
- ¼ tsp pepper
- 2 fresh kaffir lime leaves, shredded finely
- Thai sweet chilli sauce
Steps
- Mix the flax seeds with 3 tbsp of water and place in fridge for 20 mins.
- Cut the kernels off the cobs or drain them well if using tinned corn.
- Put half the corn in a food processor with the flax egg and all the remaining ingredients up to and including the pepper.
- Process until you get a smooth batter.
- Transfer the batter to a mixing bowl. Add the other half of the corn kernels and kaffir lime leaves and mix well.
- Place the mixture in the fridge for 30-60 minutes.
- If the mixture runs off the spoon after chilling, stir in an extra 1-2 spoons of rice flour to thicken.
- Heat up the oil in a small pan, form the mixture into flattened patties and cook in pan, this may need several batches to avoid overcrowding.
- Flip the fritters once the first side is done (about 2 minutes or when golden).
- Place the fritters on a plate lined with kitchen towels to absorb the extra moisture.
- Serve warm with a side of Thai sweet chilli sauce.