I was at a used bookstore the other day and came across this really big cookbook for only a few bucks. The title of the book is “1000 Low Fat, Salt, Sugar, and Cholesterol Recipes” and couldn’t pass it up. My version has a copyright date of 2001, but I don’t think it is in print any longer. I thought I would share a few of those recipes here on the site and hope you enjoy them. The first one came out perfectly and was very easy to make. I made a few substitutions which suited my taste, but I think these Thai-style corn fritters are pretty flexible. Give them a try and let me know what you think.
Thai-Style Corn Fritters
These quick little fritters make a really appetizing first course, served with a spoonful of spicy chili relish and a squeeze of lime.
Equipment
- 1 Heavy Skillet A good cast iron skillet would do well here.
- 1 Food Processor or Immersion Blender
- 1 large metal bowl
Ingredients
Ingredients
- 1/2 cup all-purpose flour
- 1 large egg
- 2 tbsp Thai green curry paste
- 14 oz frozen corn kernels Can used canned corn kernels also.
- 4 each scallions
- 1 tbsp fresh cilantro chopped
- 1 tbsp fresh basil chopped
To Serve
- 8 slices lime
- 1 tbsp chili relish
Instructions
- Place the flour, egg, curry paste, coconut milk, and about half of the corn kernels in a food processor and process until a smooth, thick batter forms. Pour into bowl.
- Finely chop the scallions and stir into the batter with the remaining corn, chopped cilantro, and basil. Season to taste with salt and pepper.
- Heat a small amount of oil in a wide, heavy skillet. Drop in tablespoonfuls of the batter and cook for 2-3 minutes until golden brown.
- Turn them over and cook for a further 2-3 minutes until golden. Fry in batches, making about 12-16 fritters, keeping the cooked fritters hot wile you cook the remaining batter.
- Serve the fritters hot with lime wedges and chili relish.
Notes
- I used red curry past, and it worked out very well. I'm pretty sure you can use yellow or green and the taste would change.
- I'm not a fan of cilantro so I left it out. In fact cilantro tastes like soap to me and just makes me nauseated.
- I cooked this 2 minutes per side. I find 3 or 4 minutes per side was too long. You can alter according to how hot your oil is.
- I also find out that I had to add a little extra flour as using the recommended measurements caused the batter to be to loose.
Nutrition
Serving: 3eachCalories: 203kcalCarbohydrates: 29gProtein: 7gFat: 7gSaturated Fat: 1gSugar: 3g
Tried this recipe?Let us know how it was!
One other note I forgot to mention. I added some heat in my fritters by added chili flakes. You can make it as hot as you want, just keep adding chili flakes or use some good hot Thai chilies.