Recipe by umeko
Tip: If you must store corn, wrap it in damp paper towels and keep in the coldest part of the fridge.
Top Review by Sydney Mike
I'm always interested in trying a new recipe for corn fritters, this one included! However, I did change one thing in that I didn't peel the potatoes ~ What can I say, but that we like the peel! Instead, I diced the 'tatters small so there weren't any big pieces of peel & went from there! REALLY, REALLY NICE TASTING, & with the Thai sweet chili sauce THEY ARE OUTSTANDING! Definitely a keeper of a recipe! [Tagged, made & reviewed for one of my adopted chefs in this Spring's Pick A Chef]
- 500 g potatoes, peeled and cubed
- 1 egg, beaten
- 1⁄4 cup cream (60 ml)
- 1⁄4 cup plain flour (45 g)
- 2 cups kernels from corn on the cob (375 g)
- 1⁄4 cup coriander leaves, finely chopped (7g)
- 1 egg white
- salt and black pepper
- 3 tablespoons vegetable oil
- 1⁄3 cup Thai sweet chili sauce, for dipping (90 ml)
Directions See How It's Made
- Bring a saucepan of salted water (1 tsp salt to 1 litre water) to a boil. Add potatoes and cook for 6-8 minutes until soft but not mushy. Drain well; place in a bowl and mash with a fork or potato masher. Allow potatoes to cool slightly.
- Add egg and cream, and mix well. Stir in flour, corn and coriander leaves.
- In a bowl, using a whisk for electrical beater, beat egg white until soft peaks form. Gently fold egg white into corn mixture and season with salt and pepper.
- Warm oil in a frying pan over medium fire. For each fritter, spoon 2 tbsps corn mixture into hot pan. Cook fritters until golden, 2-3 minutes per side. Remove from pan and drain on paper towels. Keep warm in a preheated 110 C oven.
- Serve with Thai sweet chilli sauce for dipping.