Note: Frozen corn kernels can also be used in this recipe. Make sure to thaw them completely and squeeze out as much moisture out of them as possible.
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- Yield:makes 30 two-inch fritters
- Active time: 15 minutes
- Total time:15 minutes
- 4 ears of corn
- 1 quart vegetable oil for deep-frying
- 1 tablespoon Thai red curry paste
- 1 large egg
- 3/4 cup rice flour
- 1 teaspoon baking powder
- 1/2 tablespoon salt
- 3 kaffir lime leaves or 1/4 cup Thai basil leaves
- Store-bought or homemade Thai sweet chili sauce
Remove corn kernels from cobs. Heat oil to 300°F in a wok or Dutch oven. Line a large platter or cookie sheet with paper towel and keep it nearby.
Reserve half of corn kernels and place the other half in the blender or food processor along with red curry paste, egg, rice flour, baking powder, and salt; blend until smooth and transfer mixture to a bowl.
Stack up kaffir lime leaves (or basil leaves) and roll them up tightly into a roll. Slice the roll crosswise as finely as possible. Fold in kaffir lime leaf strips into corn batter along with reserved whole corn kernels.
Drop corn batter very gently into oil by the tablespoonful. Do not over-fill pot. Once the fritters float to the top, flip them around to make sure they're browned evenly. Once they're golden brown and the start to darken around the edges, fish them out onto the paper towel-lined platter with a slotted spoon. Repeat until all fritters are cooked.
Allow the fritters to cool slightly. Serve them with Thai sweet chili sauce.