This is my take on the Thai street food, I pan fry the fritters to keep the oil content down (somewhat). The traditional recipe calls for rice flour blended with corn; I use cornflour to give it a more robust flavor.
Start boiling corn on the cob. Alternately, an equivalent amount of frozen corn can be used in step 5 below.
Start heating oil in a small cooking pot with the burner set to medium. NOTE: a smaller pot will allow less oil to be used to permit coverage of the fritters. Alternately, other cooking oils can be used.
Mix masa harina cornflour, baking powder, and 1/2 tablespoon of salt in a mixing bowl.
Beat egg separately, then add to the dry mix.
Fold in egg, curry paste, freshly grated ginger, and lime juice until fully blended.
Cut boiled corn from the cob and blend into the mixture.
Using a tablespoon, carefully drop spoonfuls of mixture into the oil. Avoid dropping the spoonfuls of mixture to prevent oil spatter. Ideally, a cookie scoop can be used to create uniform fritters.
The fritters cook quickly in the pan, so watch for browning on the underside. This can happen in a little as 30 seconds.
Using a fork, carefully turn over the fritters to brown the other side.
Place completed fritters on a paper towel to remove excess grease.