The sweet corn pops against soft centers and crisp exteriors. With a twist of Thai, coconut milk, scallions and Thai basil give the fritters a flavor boost.
- 8 ears of corn, kernels taken off the cob (about 3 1/2 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)
- 1/2 cup of finely shredded unsweetened coconut
- 2 large eggs
- 1 – 1/2 cups of self rising flour
- 1/2 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 1/4 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.
- Category: Appetizer