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Why It Works
- Hydrating the batter with puréed corn leads to fritters with most corn taste.
- Folding complete kernels into the batter creates fritters with juicy corn pockets that burst as you chew into them.
In case you like the flavour of traditional Thai fish muffins, it’s totally doubtless that you’ll like these little corn fritters as nicely. They’re additionally seasoned with curry paste and makrut lime leaves which have been sliced into superfine strips.
You will not get the bouncy, elastic texture of the traditional fish muffins in these corn fritters. However what you get is the crispy edges, the marginally chewy inside, and the distinction of textures between puréed and complete corn kernels. Whereas it is a meatless manner the lacto-ovo vegetarians amongst us can benefit from the taste of Thai fish muffins, it is also a scrumptious appetizer/snack for these of us who don’t abstain from meat.
Critical Eats / Fred Hardy
Using makrut lime leaves on this recipe might make a few of you let loose a weary sigh. They’re onerous to search out, I do know. I stay in huge metropolis with a large Asian group and plenty of nice Asian markets, however I nonetheless discover it onerous to get recent or frozen makrut lime leaves frequently. So in case you can not discover makrut lime leaves, use Thai basil leaves—candy basil, if that is all you could find—and these fritters will probably be simply as nice, although barely completely different.
September 2012
Crispy Thai Corn Fritters: A Celebration Appetizer with a Kick
Cook dinner Mode
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4 ears of corn (2 kilos complete; 907 g) (see notes)
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1 tablespoon (15 ml) Thai crimson curry paste
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1 giant 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 desk salt use half as a lot by quantity
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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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Retailer-bought or do-it-yourself Thai candy chili sauce
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Take away corn kernels from cobs (it’s best to have about 2 1/2 cups kernels). Pour oil to a depth of 1 inch in a wok, small Dutch oven, or giant heavy-bottomed saucepan. Warmth oil over medium warmth to 300°F (149°C). Line a big platter or rimmed baking sheet with paper towels; put aside.
Critical Eats / Fred Hardy
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Reserve half of corn kernels and place different half in a blender or meals processor together with crimson curry paste, egg, rice flour, baking powder, and salt; mix till simply easy and batter is unfastened, about 30 seconds. Switch combination to a medium bowl.
Critical 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 attainable. Fold makrut lime leaf strips into corn batter together with reserved complete corn kernels.
Critical Eats / Fred Hardy
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Working in batches of about 6 at a time, drop 1 tablespoon dimension parts of corn batter very gently into oil. It helps to drop the batter nearer to the oil’s floor to maintain the fritter batter collectively. Don’t over-fill pot. As soon as the fritters float to the highest, proceed to fry, flipping often, till fritters are golden brown throughout and begin to darken across the edges, 3 to 4 minutes. Utilizing a slotted spoon, switch them to the paper towel-lined platter. Return oil temperature to 300°F (150°C) and repeat with remaining batches of fritters.
Critical Eats / Fred Hardy
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Permit final batch of fritters to chill barely earlier than serving them with Thai candy chili sauce.
Critical Eats / Fred Hardy
Particular Gear
Dutch oven or wok
Notes
Frozen corn kernels will also be used on this recipe. Be certain that to thaw them fully and squeeze as a lot moisture out of them as attainable.
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