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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Thai Style Corn Fritters with Sweet Chilli Sauce

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Thai Style Corn Fritters with Sweet Chilli Sauce
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Last weekend there was a corn roast at the farmers market signalling the beginning of the local corn season. With the amazing aroma of roasting corn and melted butter everywhere, I could not resist coming come with an arm load of corn. One of my favorites ways to enjoy corn is to just have it on the cob with melted butter and a touch of salt but it was clear that I was not going to be able to make it through all of the corn in time so I needed to use it in a recipe to help finish it up. Luckily I had a list of things that I wanted to do with corn and I had just been waiting for it to arrive. On top of that list was some Thai inspired corn fritters flavoured with homemade curry paste along with some green onions, cilantro, lime juice and fish sauce. I immediately though of serving the fritters covered in a spicy peanut sauce but with the heat I wanted something a little lighter and a Thai sweet chili sauce sounded like it would be perfect. one of the things that I like most about these corn fritters, in addition to having an amazing flavour, is how some of the kernels on the outside start to get a little crispy taking on the texture of those partially popped kernels of corn in popcorn which is really nice. What a great way to usher in the start of corn season!

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Thai Style Corn Fritters with Sweet Chilli Sauce

Thai Style Corn Fritters with Sweet Chilli Sauce

Prep Time:10 minutes Cook Time:10 minutes Total Time:20 minutes Servings: 2
ingredients
  • 2 cups corn
  • 1/4 cup cornmeal
  • 1/4 cup flour
  • 1 egg
  • 1 tablespoon green curry paste (or red curry paste)
  • 1 green onion (chopped)
  • 1 handful cilantro (chopped)
  • 1 birds eye chili (thinly sliced)
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 tablespoons oil
  • 1/4 cup sweet chili sauce
directions
  1. Mix the corn, corn meal, flour, egg, curry paste, green onion, cilantro, chili, fish sauce and lime juice in a bowl.
  2. Heat the oil in a pan.
  3. Spoon the corn mixture into the pan to form patties and cook until golden brown on both sides, about 2-4 minutes per side.
  4. Serve with sweet chili sauce.
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Reader Interactions

Comments

  28. sarah says

    August 13, 2010 at 2:59 pm

    I don't how I find your blog while browsing on the web, but so glad I find it. I'm making all my daily food off of your recipe. Thanks a lot for sharing them with us.

    Reply

  36. Anonymous says

    August 14, 2010 at 1:35 am

    I made these this evening to accompany some Asian-style flanken ribs.

    They were SO good. I've made Thai corn fritters in the past and believe it or not this is the first recipe I've seen that called for curry paste to be included.

    So, I did the recipe almost exactly as you listed (I increased it by 50%) it and *awesome*. Just AWESOME!

    Reply

  38. fleur. says

    August 14, 2010 at 7:40 pm

    Kevin, you know I don't usually comment BEFORE trying a recipe but will once again make an exception: I am going to make these tomorrow to go along with grilled eggplant and a small Greek salad. More to follow. fleur.

    Reply

  41. Erin says

    August 16, 2010 at 7:19 pm

    Your photo alone puts every batch of corn cakes I've ever made to shame. I love the idea of adding a Thai twist to them too. The carton of Panang curry I buy is just big enough to last FOREVER. It's nice to have more ideas for dishes to make with it.

    Reply

  42. Coralee says

    August 18, 2010 at 10:54 pm

    Wow. I just discovered your blog and made these tonight. While mine didn't look as pretty as yours they were INCREDIBLE. Can't wait to try more of your inspirations.

    Reply

  44. r^2 says

    March 28, 2011 at 3:28 pm

    I made these last night for a Thai themed potluck and it was really good! I used fresh corn…Definitely need to be careful when making this because the corn loves to pop.

    Reply

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