Thai Corn Fritters with Sweet Chili Sauce

Ingredients

• 2 cups Corn kernels
• 1/2 cup Rice flour
• 2 tbsp Tapioca starch
• 1 tsp Red curry paste
• 2 finely chopped Lime leaves
• 1/4 cup Cilantro
• 1 tbsp Fish sauce
• for frying Vegetable oil
• 2 chopped Red chilies
• 1/4 cup Rice vinegar
• 2 cloves Garlic
• 1/4 cup Sugar
• 2 tbsp Water

Instructions

1. 1Place 2 cups of corn kernels into a food processor and pulse until they are coarsely chopped.
2. 2In a medium bowl, combine the coarsely chopped corn, 1/2 cup rice flour, 2 tablespoons tapioca starch, 1 teaspoon red curry paste, 2 finely chopped lime leaves, 1/4 cup cilantro, and 1 tablespoon fish sauce. Mix everything together until it is well combined.
3. 3Pour vegetable oil into a large, heavy-bottomed skillet to a depth of about 1/2 inch. Heat the oil over medium heat until it reaches 350°F (175°C).
4. 4Carefully spoon about 2 tablespoons of the corn mixture into the hot oil for each fritter. Fry the fritters for 3-4 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove the fritters from the oil and place them on a plate lined with paper towels to drain.
5. 5While the fritters are frying, prepare the sauce. Combine 2 chopped red chilies, 1/4 cup rice vinegar, 2 cloves of minced garlic, 1/4 cup sugar, and 2 tablespoons water in a small saucepan.
6. 6Bring the mixture in the saucepan to a boil over medium-high heat, then reduce the heat to low and simmer for 5-7 minutes, or until the sauce has slightly thickened. Stir occasionally.
7. 7Serve the hot corn fritters immediately with the sweet chili sauce on the side for dipping.

Substitutions

Related Guides