Yes, I know it’s another recipe with sweetcorn in it. I promise this is the last and I will just step away from the sweetcorn for a good long while now.
I had these for lunch at a restaurant this week and had to try and make them myself. I’ve always loved Thai fishcakes and I have missed them a bit since I went veggie. I think I might just like these better though, they have more texture than the fishcakes and you get these little bursts of sweetness as you bite into a kernel. They’re considerably cheaper than fishcakes too, even if you get the fresh corn from cobs.
I’ve kept the spicing in the fritters low-key so the sweet crunch of the corn really stands out. It’s the dipping sauce that has all the zing and heat. The sauce will also go with lots of other oriental style nibbles.
For the fritters:
100g sweetcorn (if frozen or tinned, leave to drain for at least half an hour)
1 spring onion, finely chopped
1 tbsp coriander, chopped
1 tsp ground cumin
zest of half a lime
2 tbsp plain flour
For the dipping sauce:
Juice of half a lime
2 tbsp soy sauce
1 tsp sugar
1/3 red chilli, finely chopped
1 tbsp coriander, finely chopped
1/4 tsp sesame oil
Put the ingredients for the dipping sauce in a small bowl and mix thoroughly. Set aside while you make the fritters.
Put the dry ingredients for the fritters in a bowl, season with salt and pepper. Stir thoroughly.
Add the egg and flour and mix until they are properly incorporated around the dry ingredients.
Heat a little in a pan over a medium heat.
Drop about a tablespoon and a half of the mixture per fritter and fry until golden on both side. The mixture should make about 6 fritters.
When they’re cooked, put the fritters on kitchen paper to drain off any excess oil.
Serve the fritters with the dipping sauce alongside in a shallow bowl.
Serves 2 as a starter