The sweet corn kernels of these fritters pop in your mouth against the fluffy, moist centers and crispy exteriors. With a twist of Thai, coconut milk, scallions and Thai basil give the patties the final flavor boost.
By Jill Nammar
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.
- 8 ears of corn, kernels taken off the cob (about 3½ generous cups total). You can also use frozen corn.
- 1 bunch of scallions, about 6-8, diced. Use only the dark green part in the fritters. Reserve the white part if you’re making the tomato salsa.
- 1 bell pepper, diced, you pick the color
- A handful Thai basil, chopped. You can also use cilantro or regular basil
- 1-2 small Thai chili peppers, diced or you can use all or part of a jalapeno pepper.
- 1 inch piece of ginger grated. I use a microplane zester to grate it. (optional)
- ½ cup of finely shredded unsweetened coconut
- 2 large eggs
- 1 – ½ cups of self rising flour
- ½ cup of coconut milk beverage or regular low fat milk or other non-dairy milk of your choice
- Oil for cooking. I use coconut.
- Sea salt to taste
- For serving: lots of lime wedges and tomato-avocado salsa (recipe below)
- 6 large ripe tomatoes, diced
- A drizzle of honey (optional, depends on how ripe the tomatoes are)
- A couple of squeezes of fresh lime juice
- Dice the reserved white part of the scallions.
- 1 diced avocado
- A generous handful of Thai basil or regular basil, chopped
- Sea salt to taste
- Saute the bell pepper and the Thai pepper in a little oil with a pinch of salt. When the pepper is tender, add the corn, grated ginger, shredded coconut and the scallions. Add a little more oil and saute until the veggies are tender-crisp, about 5 minutes. Place in a large bowl and set aside to cool.
- Once cool, stir in the chopped basil, the flour, a dash more salt, the coconut milk beverage and the eggs. Stir to combine. The batter will be thick and full of vegetables. It shouldn’t be dry, though. So add a little more milk if it seems too dry. If you let the batter sit for five minutes, before pan frying, the fritters will be fluffier.
- Drop by ¼ cup fulls onto a medium hot nonstick fry pan coated with oil. Pan fry until golden brown on one side and then flip.
- Fry until golden brown on the other side and cooked in the center. Serve with lime wedges and/or my tomato-avocado salsa (recipe below).
- Toss all the ingredients in a bowl and serve with the corn fritters.