Friday, January 18, 2008

Thai Corn Fritters with Sweet Chili Dipping Sauce

Don't judge these by the picture--they are fantastic! "Real" corn fritters have egg, which I replaced with a bit of cornstarch and chickpea flour. They are nice and crisp, and have a hearty flavour and texture. They are made even better with this dipping sauce, which is so good I am going to make more and find things to dip into it.


Thai Corn Fritters
Makes 10
INGREDIENTS
- 2 cups frozen corn, thawed
- red curry paste, to taste
- 1/2 cup chickpea flour
- 2 tbsp cornstarch
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 tbsp mushroom soy sauce
- 1-2 tbsp water
- oil for frying

METHOD
1. Heat 1/2" of oil in a frying pan over med-hi heat.
2. Put thawed corn in a bowl. Mix in curry paste. Add in flour, cornstarch, garlic, cilantro and soy sauce and mix well. Add in water to make a batter that will coat the corn but not be too runny.
3. Drop large spoonfuls of batter into the oil, making 4-5 inch round fritters. Fry about 2 mins each side. Make sure the oil is hot enough to cook the bottom, but not too hot to burn the fritter.

Sweet Chili Sauce
- 1/4 cup white vinegar
- 1/2 cup sugar
- 1/2 tsp salt
- 1 1/2 tsp garlic chili sauce

METHOD
1. Bring vinegar and sugar to bubbling in a small saucepan. Cook for 2 mins, stirring constantly.
2. Remove from heat, add in salt and chili sauce. Cool to room temperature and serve.

10 comments:

Vegetation said...

Mmmm I think they look and sound yummy!

Katie said...

Those look so good. There is a thai restaurant here in Seattle that has those that are vegan - so amazing! My question though is what is mushroom soy sauce? I have vegan oyster sauce, which is a mushroom base, is that the same?

Vegan Dad said...

Katie,

I would think they are the same thing. I used a soy sauce with a mushroom base--it is thicker and darker than regular soy and has a better flavour.

mustardseed said...

Whoa..someone's going Thai! Thai cuisine is one of my least favourite, but maybe you can convince me otherwise! Go vegan dad!

Anke said...

what are you talking about? these look absolutely fabulous :-)

Chile said...

Wow, am I glad I followed a link left in comments from GardenPunks! These sound wonderful.

Sistercooks.blogspot.com said...

I would like to make this kosher for passover- do you think that I can sub about a tsp of the seeds of a hot pepper, and 2 cloves of garlic for the garlic chili sauce?

Vegan Dad said...

I would probably go for a little curry paste, or better yet soak some dried chiles and chop them up.

Spécialiste de l'éphémère said...

I just did this yesterday. We all loved it. I served it with Jasmin Rice, honey-soya-garlic tofu, and vegetables. Great meal.

Selena said...

YUM. I just made these for a late "new year's" party for tomorrow night. I think because I used a very shallow cast iron, and not as much oil (maybe) that they aren't as 'deep fried' as these seem to be, they're a little more pancakey... but of course I ate a few with the sauce and am in love. I used Braggs' (instead of soy sauce) in the hopes that a hard-core celiac at the party tomorrow can partake in them.