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Thai sweetcorn fritters

Thai Sweetcorn Fritters

dishbyrish
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Side Dish
Cuisine Thai
Servings 25 fritters

Equipment

  • Food processor

Ingredients
  

  • 2 corn cobettes which provided 360g of kernels
  • 1 lemongrass stalk
  • 1 banana shallot
  • 2 kaffir lime leaves either fresh or rehydrate dried in warm water for 10 min
  • 2 Thai birds eye red chillies omit if you want to make these mild
  • Inch piece of galangal or ginger
  • 2 cloves garlic
  • 1 tbsp light soy sauce
  • 1 tbsp flavourless oil sunflower, vegetable, peanut, rapeseed etc
  • 5 Thai basil leaves finely chopped
  • 4 tbsp plain flour
  • 5 tbsp rice flour
  • 1 tsp salt
  • 1/2 tsp baking powder

Instructions
 

  • Cut off your sweetcorn kernels from your cobs/cobettes, or ear of corn. If you're using fresh kernels, blanch them by boiling in water for 1 minute, then running through cold water to prevent them from overcooking
  • Blitz together half of your sweetcorn along with the lemongrass, shallot, lime leaves, chillies, galangal, garlic, light soy and oil
  • Add the remaining half of the sweetcorn along with the Thai basil and mix to combine. Don't blitz this as we want to keep some sweetcorn whole
  • Add the flours, salt and baking powder. Mix to combine
  • Allow your batter to rest for a minimum of 30 minutes at room temperature, or refrigerate overnight
  • Form small fritter shapes using around 1.5tbsps of batter each
  • Deep fry for 2 minutes (turning the fritters over half way) - keep your oil temperature on the cooler end to prevent the corn bursting. Please read my 'Tips' heading if you're deep frying. Air frying and baking instructions are in the blogpost
  • Enjoy with peanut sauce or sweet chilli sauce!
Keyword galangal, lemongrass, peanut sauce, sweetcorn, Sweetcorn fritters, Thai