Thai-style Sweetcorn Fritters

Thai-style Sweetcorn Fritters are both sweet and spicy and make a delicious lunch on their own, or dinner served with crusty bread and some salad. Alternatively, serve them at a party with some sweet chilli sauce (pictured).

When Can I Cook These in the UK?

British sweetcorn is in season from late August to the end of September. You can read more about sweetcorn here in our feature article.

Ingredients

(Serves 4 as a starter or side dish, or 2 as part of a lunch or dinner)

* 250g frozen sweetcorn, defrosted, or 3 corn cobs
* 50g plain flour
* Pinch of salt
* 1 chilli, finely sliced
* ½ inch fresh ginger, finely chopped, or 1 tsp ground, dried ginger
* ½ teaspoon ground cumin
* 2 small eggs / 1 large egg
* 100ml milk

Method

1. Mix together the flour, salt, chilli, ginger, cumin, milk and egg(s) to form a batter.

2. If using fresh corn cobs, remove the outer leaves and the hairy bits! Then boil / steam in boiling water for 5 minutes, until starting to soften. Then cool well before slicing the corn from the cob with a sharp knife.

3. If using frozen sweetcorn, soak in boiling water for a couple of minutes until defrosted.

4. Mix the sweetcorn with the batter.

5. Heat the oil in a wok or deep fat fryer until it reaches 180 degrees C.

6. Put a heaped tablespoon of the sweetcorn batter in the wok. Continue until the wok is full - one layer deep.

7. Cook for 2 minutes Turn the fritters. Continue to cook until the fritters are lightly browned.

8. Keep the fritters warm in a 100 deg C oven until all are cooked.

Time From Cupboard-To-Table

20 mins

Notes & Variations

This recipe is made by the flavour of the sweetcorn. So if you can get hold of supersweet frozen corn or fresh corn on the cob, it will taste even more delicious.