Print Thai sweetcorn fritters
Our cooks have made hundreds of versions of sweetcorn fritters over the years, especially at festivals. They make a great canapé, lunch box filler or brunch topped with rocket, avocado and bacon. Use tinned sweetcorn for an easy, store cupboard snack – although you lose the crunch and sweetness of fresh corn. If you've got a bit more time make you own Thai green curry paste - it makes all the difference to the taste.
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 & pepper
Method
- Boil the sweetcorn cobs in a large pan of salted water for 10 minutes. Drain, leave to cool, then cut off the kernels.
- Put the flour and baking powder in a large bowl.
- Whisk in the eggs until you have a thick, smooth batter, then gradually whisk in the milk.
- Stir in the Thai curry paste, sweetcorn kernels and coriander leaves. Season.
- Heat a layer of oil in a non-stick frying pan. Add spoonfuls of the batter.
- 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.
- Drain on kitchen paper before serving.
Cooks notes
For more veg-packed recipe videos head to our YouTube channel.
