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Recipe of the Week!

March 3, 2010

This recipe struck me funny when I came across it years ago.  Its official name is “Thai Corn Fritters,” and yet I have never seen anything like these on the menus of the dozens and dozens of Thai restaurants I’ve been to.  But the bottom line is that these are absolutely delicious and easy to make.  Make sure you don’t crowd too many in the pan at once – cook them in two batches.  The red curry paste is available in the Asian food aisle at the market, as is the chili sauce.  Pair the fritters with a Thai salad (or any salad) and you’ve got a full meal.  Please enjoy this week’s Recipe of the Week!

Thai Corn Fritters

(makes about 10)

3 scallions (green onions)

2 teaspoons red curry paste

1 large egg

1-15 oz can corn, drained

2 teaspoons soy sauce

1/4 cup all-purpose flour

2 tablespoons vegetable oil

Sweet/spicy Thai red chili sauce

Finely chop the scallions.  In a large glass mixing bowl, warm the Curry Paste in microwave on high power for 5 seconds, to soften it.  Whisk in egg, breaking up any lumps of the Curry Paste.  Add the chopped scallions, drained corn, soy sauce and flour.  Mix until just blended.  Heat oil in skillet over medium-high heat.  Using two spoons, drop small mounds (about 3 tablespoons) of fritter batter into the hot skillet.  Use back of spoon to flatten fritters.  Drain the fritters on paper towels.  Repeat with remaining batter.  Serve with dipping sauce. Eat!

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One comment

  1. These are FABULOUS!



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