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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recipe courtesy of elliemay.com