Sweetcorn fritters

Name: Sweetcorn fritters
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 20
Cuisine: Thai
Ingredients: ½ cup loosely packed (15 g) Thai (or regular) basil leaves, chopped; ¼ teaspoon baking powder; 2 spring onions (scallions), chopped; pinch of black pepper; coriander (cilantro) leaves and lime wedges, to serve; 1 teaspoon light soy sauce; 2 cups (325 g) cooked sweetcorn kernels, from about 2 corn cobs; vegetable oil spray; 2 tablespoons red curry paste; 1 flax egg; ¼ cup (60 ml) soy milk; ¾ cup (125 g) rice flour

Preparation info

Makes
20

Difficulty
Easy
Ready in
35 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

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.

Ingredients

vegetable oil spray
2 cups (325 g) cooked sweetcorn kernels, from about 2

Asia
Thailand
Snack
Starter
South East Asia
Vegan

Method

Preheat the oven to 200°C. Line a baking tray with a silicone mat or baking paper, then spray well with oil.

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 in