Description
Crispy, flavorful fritters packed with Thai curry and fresh coriander. Perfect for parties or a quick weeknight bite.
Ingredients
Units
Scale
- 4 cups (946 ml) Yellow Squash Peeled and grated
- 1/2 tsp Salt
- 1/4 cups (59 ml) All Purpose Flour
- 1 Egg
- 1/2 tsp Freshly Cracked Black pepper
- 1 tbsp Thai Red Curry Paste
- 2 tbsp Fresh Coriander Chopped
- 2 tbsp Vegetable Oil
Instructions
- Mix grated squash with salt and keep aside for 10 minutes.
- Transfer the squash to a cheesecloth and squeeze to remove all the water.
- Mix all ingredients except vegetable oil in a bowl.
- Heat a nonstick skillet.
- Scoop 2 tablespoons of the mixture onto the pan and gently press to flatten.
- Fry until crisp on the bottom side.
- Flip and cook the other side until browned.
- Serve hot.
Notes
- For extra flavor, toast the coriander seeds before chopping.
- If you don’t have Thai red curry paste, you can substitute with 1/2 teaspoon of curry powder and a pinch of cayenne pepper.
- These fritters are best served immediately, but can be stored in the refrigerator for up to 2 days and reheated in a pan or oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 2 fritters
- Calories: 150
- Sugar: 2
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
- Cholesterol: 50