THAI CORN FRITTERS

Looking for the perfect brunch or lunch? These Thai corn fritters are packed with flavour and crunch! Made with our Sweet Chilli sauce, coriander, and spring onions, these golden bites are bursting with a delicious mix of sweet and savoury. Paired with a creamy, dreamy sweet chilli coconut dipping sauce—this combo is a total game-changer! Add a poached egg, sliced avocado or some crispy bacon on the side for the ultimate brunch!

Serves 2-4

Ingredients:

2 cups corn kernels

1/3 cup coriander, finely chopped

1/2 cup spring onions, thinly sliced

1 egg

3 tbsp canned coconut milk

3 tbsp  AFR Sweet Chilli sauce

1/3 cup plain flour

1/4 tsp pepper

1 tsp baking powder

pinch of salt

2 tbsp coconut oil for frying

Dipping sauce

2 tbsp sour cream

2 tbsp canned coconut milk

2 tbsp AFR Sweet chilli sauce

Method:

In a large bowl add the corn, coriander, spring onion, egg, coconut milk and AFR sweet chilli sauce. Mix until combined. Sift in the flour and baking powder. Add the pepper and salt and mix to combine. 

Combine the dipping sauce ingredients in a small bowl and set aside.

Heat a large frying pan over medium heat and add 1 tablespoon of coconut oil. Once hot add 1 heaped tablespoon of the corn mix to the pan. Repeat, cooking 3 - 4 fritters at one time, careful to not overcrowd the pan. 

Cook the fritter for 2 minutes or until the underneath is golden brown and flip over to cook the other side for an additional 2 minutes. 

Once cooked add to a plate and repeat the process with the remaining corn mixture. 

Serve with the dipping sauce and garnish with some fresh coriander.

Notes:

  • Use a thin spatula to flip the corn fritters, making sure they are golden before flipping to avoid them falling apart. 

  • The recipe can easily be doubled to serve more. 

  • Fresh, frozen or canned corn kernels will work, just discard any liquid as best as possible to avoid the mixture becoming too wet. 

  • Coconut oil can be replaced with any oil of your choice.