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Thai sweetcorn fritters
Ingredients
- 3 sweetcorn cobs
- 100g plain flour
- 1 tsp baking powder
- 3 eggs
- 75ml milk
- 3 tbsp Thai green curry paste
- 15g fresh coriander leaves
- oil for frying, e.g. sunflower or coconut
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
15 min
PT15M
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Step 1
Boil the sweetcorn cobs in a large pan of salted water for 10 minutes. Drain, leave to cool, then cut off the kernels. -
Step 2
Put the flour and baking powder in a large bowl. -
Step 3
Whisk in the eggs until you have a thick, smooth batter, then gradually whisk in the milk. -
Step 4
Stir in the Thai curry paste, sweetcorn kernels and coriander leaves. Season. -
Step 5
Heat a layer of oil in a non-stick frying pan. Add spoonfuls of the batter. -
Step 6
Fry in batches for 3-4 minutes on a medium high heat, until golden, then flip them over and cook the other side until golden. -
Step 7
Drain on kitchen paper before serving.