In South East Asia, we are huge on corn so it is no surprise there are many different delicious versions of crunchy corn fritters from Indonesia, Thailand, India, etc. Using fresh corn kernels is vital for sweet, fresh and juicy corn fritters. They are really inexpensive and packed with tons of antioxidant benefits.
Because these crunchy corn fritters are so light, crispy and ADDICTIVE, you might easily finish a few at one go even before they hit the dining table. The best part is, you could easily make the corn batter ahead of time and fry time straight from the fridge whenever you want. Leftover batter keeps well in the fridge for up to 2 days.
Ingredients:
2 ears of fresh corn
1 cup (150 g) corn starch (or substitute with rice flour if unavailable, however it’ll be less crunchy)
½ tsp salt
½ tsp baking powder
2 green onions – chopped
¾ cup (180 ml) iced water (to achieve that crispy tempura batter texture)
Cooking oil for frying
Optional:
1 green chilli – seeded and diced finely
1 tsp sesame seeds (for that nutty flavor)
1 tsp red pepper powder (for that slight heat)
Serves 4
Recipe source: Hot Thai Kitchen (slight modification)
The line up.
Remove the corn kernels from the cob by slicing down each sides vertically.
In a medium bowl, add in the corn starch, salt, baking powder, green onion and optional ingredients if using. Mix well with a fork or whisk.
Pour in iced water (half of it) and stir gently. Slowly add in the rest of the water (you’ll need not use up all the water) to achieve a smooth and runny paste. I prefer my batter to be on the thinner side. If the batter is too thick, your corn fritters will be very dense and heavy.
In a large skillet or pan, add in 2 cups oil and bring to 180°C/350°F. If you do not have a thermometer, insert a chopstick and when it bubbles, the oil is ready.
Using a spoon, drop in one scoop of corn batter carefully. It should slide off the spoon easily. Test a small batch and add a little more iced water to the batter if necessary.
Fry for 1 – 2 mins until golden brown.
Drain on paper towel and serve with your favorite chili sauce.
Mmmm…
The remaining batter could be refrigerated for up to 2 days. It is not necessary to thaw the batter before frying.
- 2 ears of fresh corn
- 1 cup corn starch (or substitute with rice flour)
- ½ tsp salt
- ½ tsp baking powder
- 2 green onions – chopped
- ¾ cup iced water (to achieve that crispy tempura batter texture)
- Cooking oil for frying
- Optional:
- 1 green chilli – seeded and diced finely
- 1 tsp sesame seeds (for that nutty flavor)
- 1 tsp red pepper powder (for that slight heat)
- Remove the corn kernels from the cob by slicing down each sides vertically.
- In a medium bowl, add in the corn starch, salt, baking powder, green onion and optional ingredients if using. Mix well with a fork or whisk.
- Pour in iced water (half of it) and stir gently. Slowly add in the rest of the water to achieve a smooth and runny paste. I prefer my batter to be on the thinner side. If the batter is too thick, your corn fritters will be very dense and heavy.
- In a large skillet or pan, add in 2 cups oil and bring to 180°C/350°F. If you do not have a thermometer, insert a chopstick and when it bubbles, the oil is ready.
- Using a spoon, drop in one scoop of corn batter carefully. It should slide off the spoon easily. Test a small batch and add a little more iced water to the batter if necessary.
- Fry for 1 – 2 mins until golden brown.
- Drain on paper towel and serve with your favorite chili sauce.
- The remaining batter could be refrigerated for up to 2 days. It is not necessary to thaw the batter before frying.
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