Another great vegetarian recipe from a friend's kitchen - I'm scrounging through old favorite's now I have a pescetarian child visiting for the summer, and conveniently using up the few remaining bags of last year's frozen crops.
Thai Corn Fritters
Serves 8-10
Ingredients:
3 cups fresh or frozen, thawed corn
1 teaspoon minced garlic
1 small bunch chopped cilantro
1 finely chopped scallion
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 cup chopped, drained pimento (optional)
1 tablespoon soy sauce
3/4 cup rice or all-purpose flour
2 eggs lightly beaten
4 tablespoons water
vegetable oil for frying
sweet chili sauce (e.g., Mae Ploy brand or Maggi Taste of Asia brand) for dipping
Directions:
Place corn, garlic, cilantro, scallion, red pepper flakes, salt, pepper, pimento, soy sauce, flour, eggs and water in a large bowl. Mix well. The mixture should be able to hold its shape without being stiff. Add more flour if needed.
Cover bottom of a large skillet with oil. Place on a burner over medium-high heat and cook until it shimmers. Drop 1/4-cup mounds of batter into oil and round with a spoon. Cook until a very light golden brown, about 2 minutes per side. Drain on paper towels.
Serve hot with sweet chili sauce.
Note: These can be made ahead and reheated on a sheet pan at 350 degrees. If you line the pan with a paper bag, it will help them crisp up.
Thai Corn Fritters
Serves 8-10
Ingredients:
3 cups fresh or frozen, thawed corn
1 teaspoon minced garlic
1 small bunch chopped cilantro
1 finely chopped scallion
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 cup chopped, drained pimento (optional)
1 tablespoon soy sauce
3/4 cup rice or all-purpose flour
2 eggs lightly beaten
4 tablespoons water
vegetable oil for frying
sweet chili sauce (e.g., Mae Ploy brand or Maggi Taste of Asia brand) for dipping
Directions:
Place corn, garlic, cilantro, scallion, red pepper flakes, salt, pepper, pimento, soy sauce, flour, eggs and water in a large bowl. Mix well. The mixture should be able to hold its shape without being stiff. Add more flour if needed.
Cover bottom of a large skillet with oil. Place on a burner over medium-high heat and cook until it shimmers. Drop 1/4-cup mounds of batter into oil and round with a spoon. Cook until a very light golden brown, about 2 minutes per side. Drain on paper towels.
Serve hot with sweet chili sauce.
Note: These can be made ahead and reheated on a sheet pan at 350 degrees. If you line the pan with a paper bag, it will help them crisp up.
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