Last Updated on May 20, 2015 by Chef Mireille
Corn is natural sweetness. To us Americans, nothing says summer like the smell of fresh roasting corn on a barbecue. You can be creative by using different flavored butters. My favorite is to add about 1 tablespoon of chili paste to 1 stick of butter – Absolutely delicious!!
But Southeast Asia has some different ways of using corn and one of my favorites in Corn Fritters. Here is a recipe for Thai Corn Fritters. To make them Indonesian Corn Fritters, just add some chopped shrimp to the batter.
3 corn cobs
1 garlic clove, finely chopped
1 red chili, finely chopped
1 scallion, finely chopped
1 small bunch cilantro (aka coriander), finely chopped
1 tablespoon soy sauce
1 teaspoon red curry paste
3/4 cup rice flour
4 tablespoons water
salt and pepper, to taste
oil, for frying
Sweet Chili Sauce
Using a sharp knife, slice the kernels from the cob and place in large bowl. Add all the other ingredients, except the oil and Chili Sauce. Stir well to mix thoroughly. The batter will be fairly loose.
In a large skillet, heat oil for shallow frying, about 1/2″ deep. Add spoonfools of corn batter. As you place the batter in the oil, flatten the fritters using the back of a spoon. Cook about 2 minutes on each side until cooked thoroughly and golden brown. If the fritters begin to brown too much before they are cooked, lower the flame.
Serve with Sweet Chili Sauce. If you do not live near a Chinatown or where you have access to International products, it can be purchased online here.