Corn Fritters

Ingredients:

serves 4

for the fritters

  • 3 scallions, chopped finely
  • 11-1/2 oz / 325 g canned corn kernels, drained
  • 1 red bell pepper, seeded and finely chopped
  • small handful of fresh cilantro, chopped
  • 2 garlic cloves, crushed
  • 2 eggs
  • 2 tsp. superfine sugar
  • 1 tbsp. fish sauce
  • 2 tbsp. rice flour or cornstarch
  • vegetable or peanut oil, for pan-frying
for the dip
  • 2 red bell peppers, seeded and halved
  • 2 tomatoes, peeled, seeded, and chopped coarsely
  • 1 tbsp. vegetable or peanut oil, for pan-frying
  • 1 onion, chopped
  • 1 tbsp. Thai red curry paste
  • 3-4 sprigs fresh cilantro, chopped



( Cooking Chart )

Procedures:

Combine all the ingredients for the fritters in a bowl. Heat the oil in a skillet and cook spoonfuls of the mixture, in batches, until golden brown on the underside. Flip over with a spatula to cook the second side. Remove from the skillet, drain on paper towels, and keep warm.

To make the dip, put the red bell peppers on a baking sheet and place, skin-side up, under a hot broiler, until blackened. Using tongs, transfer to a plastic bag, tie the top, and let cool slightly.

When the bell peppers are cool enough to handle, peel off the skins and chop the flesh. Put into a blender or food processor with the tomatoes and process until smooth.

Heat the oil in a heavy-bottom pan and cook the onion and curry paste for 3-4 minutes, until softened. Add the bell pepper and tomato purée and cook gently until tender and hot. Stir in the chopped cilantro, cook for 1 minute, and serve hot with the fritters.

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