Sweetcorn fritters are often served as an accompaniment to a Thai curry, or as a starter with dipping sauce.
Sweetcorn fritters are a staple on Thai restaurant menus up and down the country. A favourite in east Asian cuisine, the sweetness of the corn is delicious when paired with a little spice. Whether you opt to serve them solo – maybe with some sweet-chilli dipping sauce – or as part of a main meal, the great thing about this recipe is it takes just 20 minutes to put together. We love our sweetcorn fritters as part of a weekend brunch, with poached eggs, mashed avocado and a spicy ketchup.
- 100g plain flour
- 1tsp baking powder
- Medium egg
- 150ml milk
- 198g can sweetcorn kernels
- Salsa, either store-bought or home-made, to serve
Sift the flour, baking powder and seasoning into a large bowl. Make a well in the centre, add a medium egg and gradually beat in 150ml milk to form a smooth batter.
Drain a 198g can sweetcorn kernels, pat dry on kitchen towel, then add to the batter mix with any thing else you fancy (see the tip!).
In a frying pan, add a tablespoon of vegetable oil. Once hot, fry spoonfuls of mixture for about 2 mins each side until golden and crisp on each side.
Serve the sweetcorn fritters with a salsa or a quick salad of peppers, spring onions, tomatoes and cucumber.
Top tip for making sweetcorn fritters
Add flavour with spring onions, a splash of soy or chilli sauce, or chopped coriander.