Thai corn fritters
This recipe for Thai Corn Fritters is a perfect starter for any meal or served as a beer side snack.
Servings: 16 fritters
- 2 large eggs
- 2/3 cup all purpose flour 100g
- 2 garlic cloves chopped
- 1 teaspoon sugar
- 1 tablespoon Thai fish sauce
- 270 g can corn kernels drained
- 2 spring onions finely chopped
- 2 tablespoons sunflower oil
- 2 tablespoons sweet chilli sauce to serve
Place the eggs, flour, garlic, caster sugar, fish sauce, half the corn kernels and half a teaspoon each of sea salt and freshly ground black pepper in a food processor. Process to a puree.
Add the chopped spring onions and the remaining corn kernels and stir well to combine. Heat the oil in a non-stick frypan over medium-high heat.
Working in batches, drop tablespoons of corn batter into the pan and cook for 1-2 minutes on each side until golden. Keep warm while you make the remaining fritters.
Stack the fritters on plates and drizzle with sweet chilli sauce, or serve sweet chilli sauce in a bowl for dipping.