Description
These surprisingly light and flavorful corn fritters come together without the use of a deep fryer, featuring sweet corn, Thai basil, and a hint of tropical coconut.
Ingredients
Units
Scale
- 4 cups corn kernels
- 1 cup self-rising flour
- 1 cup milk of your choice (e.g., almond milk)
- 2 eggs
- 1 red bell pepper, diced
- 2 Thai bird peppers, minced
- 1/4 cup scallions, chopped
- 1/4 cup Thai basil, chopped
- 1/4 cup shredded coconut (optional)
- Salt and pepper to taste
- Neutral-tasting oil for frying
Instructions
- In a large bowl, combine the corn kernels, self-rising flour, milk, and eggs until well mixed.
- Stir in the diced red bell pepper, minced Thai bird peppers, chopped scallions, and Thai basil.
- If using, add the shredded coconut and mix until evenly distributed.
- Season the mixture with salt and pepper to taste.
- Heat a neutral-tasting oil in a pan over medium heat.
- Spoon the batter into the pan to form fritters, being careful not to overcrowd.
- Cook until the fritters are golden brown and crispy on one side, then flip and cook the other side.
- Remove from the pan and drain on paper towels before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 fritter
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 7
- Carbohydrates: 18
- Fiber: 2
- Protein: 4