I’m not much on breakfast meals these days but I do love vegetable pancakes. Some of my favorites are made with potatoes, squash or zucchini. I also love pancakes made with corn. They are very versatile, as you can make them sweet and serve them for brunch topped with powdered sugar or savory and serve them as a starter or a side dish with your meal. These Thai Style Corn Fritters are a fun alternative, imparting a taste of Asia!
Made with coconut milk and green curry paste, these Corn Fritters have a delightful flavor. They are super easy to make and you can get them on the table in less than 30 minutes, start to finish! I serve them with a squeeze of lime and a dash of Sweet Chili Sauce that you can purchase at the market. I get mine at Trader Joe’s and it gives the fritters a nice punch of heat and sweet all at the same time!
Thai Style Corn Fritters
Serves 4
- 1/2 cup flour
- 1 egg
- 2 teaspoons Thai green curry paste
- 5 tablespoons coconut milk
- 2 ears fresh corn, microwaved for 2 1/2 minutes ea., shucked and kernels sliced off
- 4 green onions, finely chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon basil, chopped
- Kosher salt and freshly ground pepper
- Peanut oil for frying
- Sweet chili sauce
- lime wedges for garnish
- Place the flour, egg, curry paste, coconut milk and half the corn kernels in a food processor. Process until smooth.
- Stir the green onions and reserved corn, cilantro and basil into the batter. Season well with salt and pepper.
- Heat a small amount of oil in a wide, heavy based frying pan. Drop tablespoonfuls of the batter into the pan and cook for 2-3 minutes until golden brown. (Use a splatter screen as corn sometimes pops when it is fried)
- Turn the fritters over and cook for an additional 2-3 minutes. Remove to a paper towel lined cooking sheet and keep warm. Continue to fry in batches until all of the batter is used.
- Serve hot with lime wedges and sweet chili sauce.
(click here) for printable recipe