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The first Thai restaurant I ever went to served these scrumptious fritters so, when Thai restaurants started popping up everywhere in the 1990's, I thought I would be able to get them any time I wanted.
Unfortunately, I only ever found one other restaurant where these were served.
It is really a shame because they are so delicious.
Corn and scallions are bathed in a spicy red curry and soy flavored batter and then fried until golden on both sides.
These fritters are traditionally served with a spicy and sweet Thai chili sauce.
You should be able to find such a sauce in any Asian market and some supermarkets too.
Any Asian dipping sauce would work just as well.
For a real gourmet treat, mix some finely slivered cucumber in with the dipping sauce and top with ground peanuts.
These fritters are so easy to make, you'll want to make them anytime you eat Thai food.
Take it easy and make the fritters yourself but then order take-out for the rest of your meal!
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Thai Corn Fritters
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Pad Thai
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Spinach with Spicy Peanut Sauce
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Steamed Jasmine Rice
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Ingredients
1 egg yolk, beaten
1 to 2 teaspoons thai red curry paste
2 teaspoons soy sauce
2 tablespoons all-purpose flour
3 cups frozen corn, thawed and thoroughly dried on paper towels
5 scallions, cut into thin rings
1 egg white
about 1/2 cup vegetable oil
thai sweet chili sauce (or any favorite dipping sauce)
Cooking Instructions
Mix the beaten egg yolk with the red curry paste and the soy sauce until thoroughly blended (depending on how thick your red curry paste is, you may need to mash it well with a fork to break it up before mixing it in with the egg).
Mix in the flour.
At this point the batter will be fairly thick, more like a paste than a batter.
Add the corn and scallions and mix until the corn is well coated with the batter.
In a medium bowl, beat the egg white with an electric mixer until soft peaks form.
Slowly stir in the corn mixture until well incorporated.
Heat 1/4 cup of the oil in a large nonstick skillet over medium-high heat until very hot but not smoking (try dropping a small amount of batter into the oil to see if it is ready; if the batter starts sizzling immediately, the oil is hot enough).
Drop spoonfuls of the batter into the hot oil, several at a time, using the back of the spoon to spread the batter out evenly in the pan to form fritters that are about 3 inches in diameter.
Fry the fritters until deep golden brown on the underside (3 to 5 minutes).
Flip the fritters over and fry for another few minutes until golden on both sides.
Transfer the fritters to paper towels to drain.
Continue this process until all of the remaining batter is used up, adding more oil to the pan, if necessary, as the fritters cook.
Serve the fritters hot with your favorite dipping sauce on the side.
Makes 12 to 15 fritters
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The key to making these fritters successfully is heating the oil to the correct temperature.
If it is too hot, they will burn; if it is not hot enough, they will become greasy.
Test the oil by adding a small amount of batter to the pan.
If it begins sizzling intensely right away, then the oil is hot enough.
Have fun experimenting with other ingredients in this recipe.
Try replacing the soy sauce and red curry paste with roasted green chilies for a mexican treat (serve with salsa).
Or replace some of the corn with black-eyed peas or okra, add some thyme to the batter, and serve with any Southern meal.
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