Why It Works
- Hydrating the batter with puréed corn results in fritters with maximum corn flavor.
- Folding whole kernels into the batter creates fritters with juicy corn pockets that burst as you bite into them.
If you like the flavor of classic Thai fish cakes, it’s very likely that you will like these little corn fritters as well. They’re also seasoned with curry paste and makrut lime leaves that have been sliced into superfine strips.
You won’t get the bouncy, elastic texture of the classic fish cakes in these corn fritters. But what you get is the crispy edges, the slightly chewy interior, and the contrast of textures between puréed and whole corn kernels. While this is a meatless way the lacto-ovo vegetarians amongst us can enjoy the flavor of Thai fish cakes, it’s also a delicious appetizer/snack for those of us who do not abstain from meat.
Serious Eats / Fred Hardy
The use of makrut lime leaves in this recipe may make some of you let out a weary sigh. They’re hard to find, I know. I live in big city with a sizable Asian community and many great Asian markets, but I still find it hard to get fresh or frozen makrut lime leaves on a regular basis. So if you cannot find makrut lime leaves, use Thai basil leaves—sweet basil, if that’s all you can find—and these fritters will be just as great, though slightly different.
September 2012
Crispy Thai Corn Fritters: A Party Appetizer with a Kick
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4 ears of corn (2 pounds total; 907 g) (see notes)
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1 tablespoon (15 ml) Thai red curry paste
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1 large egg
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3/4 cup rice flour (about 3 1/2 ounces; 100 g)
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1 teaspoon baking powder
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1/2 tablespoon Diamond Crystal kosher salt; for table salt use half as much by volume
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3 makrut lime leaves or 1/4 cup Thai basil leaves
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1 quart vegetable oil for deep-frying
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Store-bought or homemade Thai sweet chili sauce
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Remove corn kernels from cobs (you should have about 2 1/2 cups kernels). Pour oil to a depth of 1 inch in a wok, small Dutch oven, or large heavy-bottomed saucepan. Heat oil over medium heat to 300°F (149°C). Line a large platter or rimmed baking sheet with paper towels; set aside.
Serious Eats / Fred Hardy
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Reserve half of corn kernels and place other half in a blender or food processor along with red curry paste, egg, rice flour, baking powder, and salt; blend until just smooth and batter is loose, about 30 seconds. Transfer mixture to a medium bowl.
Serious Eats / Fred Hardy
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Stack makrut lime leaves (or basil leaves) and roll them up tightly. Slice the roll crosswise as finely as possible. Fold makrut lime leaf strips into corn batter along with reserved whole corn kernels.
Serious Eats / Fred Hardy
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Working in batches of about 6 at a time, drop 1 tablespoon size portions of corn batter very gently into oil. It helps to drop the batter closer to the oil’s surface to keep the fritter batter together. Do not over-fill pot. Once the fritters float to the top, continue to fry, flipping occasionally, until fritters are golden brown all over and start to darken around the edges, 3 to 4 minutes. Using a slotted spoon, transfer them to the paper towel-lined platter. Return oil temperature to 300°F (150°C) and repeat with remaining batches of fritters.
Serious Eats / Fred Hardy
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Allow last batch of fritters to cool slightly before serving them with Thai sweet chili sauce.
Serious Eats / Fred Hardy
Special Equipment
Dutch oven or wok
Notes
Frozen corn kernels can also be used in this recipe. Make sure to thaw them completely and squeeze as much moisture out of them as possible.