Thai Fritters with Corn and Coriander

I always buy corn and I always look at it every day in the fridge till it slowly rots. I love the stuff, but I can never really think what I can do that’s a bit more interesting than just boiling it, so it just sits there slowly losing hope of ever being appreciated. Tonight however, I discovered this little recipe for a great little Thai snack. Delicious and fresh and really easy to make, these fritters are the perfect starter dish just before a Thai salad or curry. They were delicious… Now, what to make with that eggplant at the bottom of the fridge?

INGREDIENTS:
3 sweetcorn heads (kernels removed)
1 egg
½ teaspoon shrimp paste (or 1 teaspoon salt)
2 garlic cloves (minced)
½ teaspoon fresh ginger (minced)
¼ cup fresh coriander with stalks (chopped)
large pinch white pepper
¼ cup plain flour
60ml coconut milk
vegetable oil (for frying)

DIRECTIONS:
Mix together all the ingredients, except the oil and knead into a dough. If it’s too dry, add a little more coconut milk.

In a large frying pan, heat the oil until hot then mould a ping-pong sized ball of the dough into a small patty. Fry for 1-2 minutes on each side until golden. Drain on paper towels before serving.

SERVING:
Serve hot with a little salad and a simple Thai dipping sauce. Mix together 1/4 cup white vinegar with 1 tablespoon sugar and 1 tablespoon fish sauce and stir till all the sugar is dissolved.

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