These Thai style corn fritters are the most similar to my precious grandmother’s (or my Oma) corn fritters I grew up eating from time to time. I grew up in Indonesia eating lots of yummy Indonesian dishes. Unfortunately, there is NOT one Indonesian restaurant in the Boston area, so I do miss Indonesian home cooking. A dear friend of mine gave me an Asian Recipe book for my birthday a few years ago. Now that I’m back into cooking and trying out new recipes, I found a Corn Fritters recipe that I decided to try. The only difference is that Indonesian style do not use the Thai sweet chili sauce sauce on the side. These fritters are so delicious that I found myself having a hard time saving my appetite for dinner!
- 1 Tbs. soy sauce
- 1 can corn – drained
- Bunch of cilantro
- 1 Serrano chile – seeded and cut small
- 3/4 cup Flour
- 2 eggs – beaten
- Salt and pepper to taste
- 2 Tbs. water
- 1 garlic clove – cut small
- 1 scallion – chopped finely
- Oil for light frying
Next, mix all ingredients in a large bowl.
Measure out fritter using a spoon and carefully transfer to the hot oil. I did 3 fritters at a time. Make sure they are not crowded and you want each fritter to have room in the pan.
Lightly fry for 2 minutes on each side. Once done, transfer to a paper towel to drain the oil.
Serve immediately. Hope you love these fritters as much as I do!