Thai Corn Fritters

Corn is in season and this is a great way to have it! I first had these corn fritters at a food stall in Bangkok. Fried in a large cast iron wok, my mouth watered in anticipation. I could barely hold out to get into one. One bite and I was hooked! I quickly made a whole lunch out of them. Dipped in a Thai chili sweet sauce, they make a wonderful snack or appetizer for a larger dinner.

Mochiko is rice flour which is used to make mochi, a Japanese confectionery. You can substitute regular flour, but the mochiko is stickier and makes the corn bind together better.

This recipe makes around 10 fritters

Ingredients
3 corn cobs, around 9 oz
1 garlic clove, crushed
small bunch of coriander, chopped
1 small fresh chili (red or green), seeded and finely chopped
1 spring onion (scallion), finely chopped
1 teaspoon soy sauce
3/4 cup mochiko rice flour (or plain all purpose flour)
2 eggs, lightly beaten
4 teaspoons water
oil for frying
salt and pepper
sweet chili sauce

Special equipment
Cast iron skillet or cast iron wok
Brass slotted spoon
Ryoribashi (Long chopsticks) or tongs
Oil thermometer





Directions
Using a sharp knife, slice the kernels from the cobs and place them in a large bowl. Reserve the cobs for making corn stock later.

Add the garlic, chopped coriander, red or green chili, spring onions, soy sauce, beaten eggs and mix.
















Slowly add the flour. Slowly add the water to incorporate. Depending on the humidity, you might need more or less water, so add a little water at a time. Season with some salt and pepper. The mixture should be firm enough to hold its shape (and not fall apart), but not stiff.














Heat oil in a cast iron skillet or wok. Because you want the fritters a little flat, I prefer a cast iron skillet. If you have a thermometer, you want the oil at or around 320 F. If you don't have a thermometer, heat oil until it is hot and shimmers.

Gently add spoonfuls of fritters with a wooden spoon, being careful not to splatter oil on you. Flatten out the fritters with the spoon.

Cook for 1-2 minutes on each side. The fritters should be slightly browned by the frying.

Remove from oil with a slotted spoon and or a long pair of chopsticks (Ryoribashi) and drain on paper towels.

Serve with sweet chili sauce.

Pin It