Thai Corn Fritters

Ingredients

• 400 g (14 oz) frozen corn kernels, thawed
• 1 tbsp Thai red curry paste
• 2 eggs, lightly whisked
• 6 makrut lime leaves, finely shredded
• 1/2 cup rice flour (you could also use plain flour)
• 2 tsp fish sauce
• 1/2 tsp sea salt, plus extra for sprinkling
• vegetable oil, for deep frying
• Marion’s Kitchen Coconut Sriracha to serve (use my store locator to find out where to buy)

Instructions

1. 1

   Place a 1 cup of the corn kernels into the bowl of a food processor. Blend to a smooth-ish paste. Transfer the mixture to a large bowl and fold through the remaining corn kernels, red curry paste, eggs, makrut lime leaves, rice flour, fish sauce and salt. Mix until well combined.

2. 2

   Pour enough oil to fill a wok or deep saucepan about a third of the way up. Heat over high heat until the oil reaches 160C/320F, or when a wooden spoon dipped into the oil forms small bubbles. Using your hands, form small balls of the corn mix and place into the hot oil. Cook for 2-3 minutes or until golden and crisp. Drain on paper towel and sprinkle with a little extra salt.

3. 3

   Serve with your choice of dipping sauce.