I LOVE Thai Food! I was so excited to find this recipe a few years back and have made them a number of times since then. I originally made these for my oldest and foodiest friend when she visited me. I was longing to make something really unique and tasty and this was just the ticket. It is a bit of prep and there are some ingredients you may not be comfortable using but trust me these are seriously addictive. They will make a memorable appetizer at your next affair. Make the mixture ahead of time and fry them when needed. They also reheat very well if you possibly have leftovers.
Thai Corn Fritters
Course: Recipes, Side Dishes12
servings10
minutes10
minutesIngredients
1 scant cup flour (or 1 cup rice flour)
1 tsp baking powder
2 tbsp Fish sauce (Golden Mountain Sauce- vegan alternative)
2 tbsp Soy Sauce
2 eggs
1/2 block medium or firm tofu (1 cup), diced into cubes
1 cup corn (fresh or frozen)
4 scallions sliced
1 cup fresh cilantro chopped
1/2 red bell pepper, diced
1 fresh red or green chili, minced, or 1/2 tsp cayenne pepper
1/3 tsp Tumeric
Oil – for frying
*Thai Sweet Chili Sauce for dipping
Directions
- Whisk eggs in a large mixing bowl with the Fish Sauce (or Substitute) and Soy Sauce
- Add Tofu, Corn, Cilantro, Scallions, Bell Pepper and Tumeric, Cayenne, stir together
- Mix baking powder and flour and slowly add in batches into mixture until it makes a paste and is completely mixed in
- Taste test for desired saltiness and flavor. If needed you can add Fish or Soy Sauce (1 Tbsp)
- Heat oil till it is hot enough that the batter will sizzle when placed in (you will see small bubbles form)
- Drop Batter in by Tbs into the hot oil (as may as will fit in pan without touching)
- Fry in batches till golden brown on each side, gently turning after a few minutes
Notes
- *Do not disturb for at least a minute when frying in pan. Also do not worry if they form irregular shapes, they will still be delicious 🙂
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