Crispy exterior and slightly chewy centre, sweet and salty: somehow, in these sweetcorn fritters (tod man khao pod), opposites co-exist. Shop-bought red curry paste is fine for these – just check the ingredients list to make sure it doesn’t contain any fish sauce or shrimp paste.
Use tamari instead of soy sauce.
Depending on your curry paste…
In a food processor, blend half of the sweetcorn kernels with the flax egg, soy sauce, curry paste, soy milk, flour and baking powder. Process until smooth, then pour into a bowl and fold in the remaining sweetcorn, basil leaves, spring onion and pepper.
Drop dollops of the batter onto the prepared tray, flattening them out slightly, like cookies. Spray a thin coat of oil on top of the fritters and
When they’re done, the fritters should be golden brown and fragrant. Scatter with coriander leaves and serve hot, with lime wedges and a small bowl of Thai sweet chilli sauce.
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