Thai Corn Fritters

Step 1

Pour the corn kernels into a small bowl and inspect them; if they are frozen, let them sit at room temperature for 5 minutes until mostly thawed, then drain off any excess liquid.

Step 2

Measure the flour and cornstarch into a separate medium bowl, then stir them together with a fork for 15 seconds until evenly combined.

Step 3

Add the minced green onion, cilantro, curry paste, and fish sauce to the flour mixture, then stir with a fork until the curry paste is broken up and the mixture looks speckled.

Step 4

Pour 0.33 cup of water into the bowl and stir with a fork until a thick batter forms that looks like wet oatmeal, about 30 seconds of stirring.

Step 5

Add the thawed corn to the batter and fold it in by lifting the batter from the bottom of the bowl with a spatula and turning it over the corn; repeat 8–10 times until the corn is evenly distributed.

Step 6

Set a large skillet or frying pan over medium-high heat and pour in enough neutral oil to cover the bottom in a thin layer, about 2 tablespoons.

Step 7

Wait until the oil shimmers and slides quickly when you tilt the pan, then use a spoon to drop 1-tablespoon dollops of batter into the hot oil, spacing them about 1 inch apart; do not crowd the pan.

Step 8

Allow the fritters to cook without moving for 2 minutes until the bottoms turn golden brown and feel firm when you touch the edge with a fork.

Step 9

Flip each fritter over using a spatula and cook for another 1.5 minutes until the second side is also golden brown, then slide onto a paper-towel-lined plate.

Step 10

Repeat steps 7–9 with the remaining batter until all fritters are cooked.

Step 11

Transfer the fritters to a serving plate and serve immediately with sweet chili sauce or lime juice mixed with honey for dipping.