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
- 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

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

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.