Thai Spiced Sweetcorn Fritters with Chilli Dipping Sauce
Serves: 12
Ready in: 15 to 30 mins
Eco Friendly Freezes Well Quick Make
Ingredients:
275g tinned or frozen sweetcorn1 tbsp kaffir lime leaves, finely sliced
2 tbsp vegetarian fish sauce
1 heaped tsp red curry paste
1 tsp brown sugar
2 tbsp cornflour
vegetable oil, for frying
1 free-range egg
method:
- Drain or defrost the sweetcorn, depending on which one you are using. Place two-thirds of the sweetcorn in a blender together with all the ingredients apart from the frying oil. Tip out into a large bowl and mix in remaining whole kernels of sweetcorn.
- Heat a wok or frying pan and add about 3-4 tablespoons vegetable oil and heat gently. Spoon a rounded tablespoon of the mixture into the hot oil. Cook about 8-10 fritters at a time, and turn them over to cook on both sides. Drain on kitchen paper and keep warm. Serve with sweet chilli sauce.
Did you make this recipe?
Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood
