John Myers
Ingredients for 6 servings:
- 2 corn cobs or
- 350 g corn from the can, very well drained
- 2 m.-sized eggs
- 1 tbsp red curry paste
- 4 tbsp flour, rice flour or wheat flour
- 2 tbsp soy sauce, light
- Salt
- 2 spring onions, sliced into rings, optional
- 1 liter oil, for frying
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
quick, spicy starter for a Thai table, suitable for finger food
Cook the corn cobs in boiling salted water for 5-7 minutes. Using a sharp knife, cut the kernels from the stalks; they should weigh about 350g. Beat the eggs and mix thoroughly with the curry paste. Mix with the flour, soy sauce, and spring onions, and season with salt if desired. Heat the oil in a wok (it’s hot when bubbles rise from a wooden spoon). Using a second spoon, drop a tablespoon of corn batter into the hot oil and fry until golden brown on both sides. Remove from the pan and drain the fat on a paper towel. Keep warm until all the cookies are cooked. Alternatively, you can also fry the fritters in a pan with floating fat. A must-serve accompaniment is a Thai cucumber dip, which you can also find in my recipes.
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