• 1 tbsp ground up flax or chia seeds (1 flax egg)
  • 3 cups of corn kernels (fresh or from a can)
  • 1 heaped tbsp vegan-friendly* Thai red curry paste
  • 1 tsp baking powder
  • approx. 115 g / ¾ cup rice flour
  • heaped ½ tsp fine sea salt
  • ¼ tsp white pepper
  • 2 fresh Makrut (aka Kaffir) lime leaves**, shredded finely
  • vegetable oil, for frying
  • Thai sweet chilli sauce, for serving

  1. Mix the ground up flax seeds (I used golden flax seeds) with 3 tbsp of water in a small bowl. Place in the fridge until thickened, for at least about 20 minutes (but the longer the better).
  2. Cut the kernels off the cobs or drain them well if using tinned corn.
  3. Put half of the corn in a food processor together with the flax egg and all the remaining ingredients up until (but not including) the kaffir lime leaves. Process until you get a smooth batter.
  4. Transfer the batter to a mixing bowl. Add the other half of the corn kernels and finely shredded kaffir lime leaves and mix well.
  5. Place the mixture in the fridge for 30-60 minutes. If the mixture runs off the spoon after chilling, stir in an extra 1-2 spoons of rice flour to thicken.
  6. Heat up the oil in a small pan. Traditionally, these are deep-fried, but you could also shallow-fry them if you like, in which case only pour enough oil so that it reaches about 1.25 cm / 0.5″.
  7. For the deep-fried version, scoop the batter using two tablespoons and gently drop each fritter into the hot oil. If shallow frying, form the mixture into flattened patties instead. Take care not to overcrowd the pan as it will cause the oil temperature to drop too much and the fritters will come out greasy.
  8. If deep-frying, allow the fritters to resurface (they will drop to the bottom initially) and then keep on turning them around until they are browned on all sides. If shallow frying, simply flip them to the other side once the first side is done (about 2 minutes).
  9. Place the ready fritters on a plate lined with kitchen towels to absorb the extra moisture.
  10. Serve warm with a side of Thai sweet chilli sauce.

This article and recipe adapted from this site


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