At least once every couple weeks, I find myself craving something golden brown and crispy. So, I make endless varieties of vegetable fritters.
This is a Southeast Asian take on an American classic. The sweet corn kernels pop in your mouth against the fluffy, moist centers and crispy exteriors. Coconut adds an additional layer of tropical flavor. Corn and coconut are delicious together. Scallions and a generous handful of peppery Thai basil give them a final flavor boost. Summer corn makes them even better, but frozen corn will work too. The bright flavors present in Thai coconut curries show up here. If you like Thai curries, give these fritters a go.
No deep fryer necessary.
Corn Fritters with Avocado Salsa
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Omnivore, Gluten-Free
Description
Sweet corn fritters get a Thai twist with coconut milk and basil. Serve with a refreshing avocado salsa for a vibrant appetizer.
Ingredients
- 3 1/2 cups (830 ml) corn kernels
- 1 bunch scallions
- 1 bell pepper
- A handful Thai basil
- 1-2 Thai chili peppers
- 1 inch ginger
- 1/2 cup (118 ml) shredded unsweetened coconut
- 2 large eggs
- 1-1/2 cups (355 ml) self rising flour
- 1/2 cup (118 ml) coconut milk
- Oil
- Sea salt
- 6 large tomatoes
- A drizzle honey
- A couple squeezes lime juice
- 1 avocado
- A generous handful Thai basil
Instructions
- Sauté the bell pepper and Thai pepper in a little oil with a pinch of salt until tender. Add the corn, grated ginger, shredded coconut, and scallions. Add a little more oil and sauté until the vegetables are tender-crisp, about 5 minutes. Place in a large bowl and set aside to cool.
- Once cool, stir in the chopped basil, flour, a dash of salt, coconut milk beverage, and eggs. Stir to combine. Add more coconut milk if the batter is too dry. Let the batter sit for five minutes before pan-frying for fluffier fritters.
- Drop 1/4 cup of batter onto a medium-hot (approximately 350°F/177°C) nonstick frying pan coated with oil. Pan-fry until golden brown on one side, then flip.
- Fry until golden brown on the other side and cooked through the center. Serve with lime wedges.
For the Salsa
- Toss all salsa ingredients in a bowl and serve with the corn fritters.
Notes
- For extra flavor, toast the shredded coconut in a dry pan before adding it to the fritter batter.
- If you don’t have self-rising flour, use all-purpose flour and add 1 1/2 teaspoons of baking powder.
- Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 4 fritters
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 4
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
Can I use frozen corn instead of fresh for the fritters?
Yes, frozen corn works fine. Thaw it first and pat it dry so the batter doesn’t get too wet and the fritters hold together in the pan.
How do I keep the fritters from falling apart when I flip them?
Make sure the batter is thick enough to bind the corn together. Press each fritter flat in the pan and wait until the edges look set before flipping, usually 3 to 4 minutes per side.
Can the avocado salsa be made ahead of time?
You can prep the other salsa ingredients in advance, but dice the avocado just before serving to prevent browning.
Lovely, will try!
Okay, I NEED these in my life! Yum.