Wednesday, 9 July 2014


Ive talked in the past about my love for Liverpool's top Thai restaurant, Chaopraya. The highlight of any visit there is their yummy sweetcorn fritters. This recipe is my tribute to those little morsels of crispy goodness. Mine add a bit more spice chili wise but then again I do love the punchy flavour that chili gives to any meal. I'm not saying they are better than Chaopraya's but they come a very close second.

 What I love is that this recipe is essentially chuck everything in a bowl, mix and fry. So simple. Whats not so simple is getting the consistency of the batter right. My batter thickness test is to take a tablespoon of the batter and if it runs easily off the spoon then add more flour otherwise your fritters will disintegrate in the oil and you'll have a disaster on your hands. That being said it shouldn't be so stiff that you could tip the spoon upside down and it stays there. Getting that balance right is tricky so test your fritters in the oil one at a time until you get it just right. 

The simplicity of the recipe means they are great for preparing in advance for your next soiree. Simply line a tray with greaseproof paper and spray with some oil and spoon your batter onto the trays. You can then pop in the fridge and remove when you are ready to fry. This will also help to ensure the fritters hold together in the oil. 
Get your ingredients together, wack your oil in your pan and make these little crispy treats today!


225g Sweetcorn
60g Plain Flour
1 Tsp Chili Powder
1/2 Tsp Ground Coriander Seeds
1/2 Ground Black Pepper
1 Tbsp Finely Chopped Coriander
1 Grated Garlic Clove
1 Tsp Grated Ginger
1 Tsp Soy Sauce
1 Small Egg

  1. Make sure your sweetcorn has had all excess moisture by using kitchen roll to soak it all up.
  2. Throw the corn into a bowl with all the other ingredients and give everything a mix until well combined. You may need to add more flour if the batter is too thin (see my tips above).
  3. You can now either spoon out tbsp's of the batter and place the cakes on an oiled tray (see tips above) to put in the fridge or if you are cooking immediately then add the tbsp's of batterinto a pan with 5mm of warmed oil. Do this one at time so that the cakes do not stick together. Fry on one side for 2 minutes then flip for a further 2 minutes.
  4.  By this time both sides should be golden and brown so remove and place on a sheet of kitchen paper to remove any excess oil form the cake. Repeat until you are out of batter.
  5. If you are not serving them straight away, then place them in an oven at 180 degrees (160 fan) for around 15 minutes to warm through and go crisp again.

Serve with either my sweet chili dipping sauce which will really give you a spicy kick or some garlic mayonnaise which will help to cool you down if you find the spices a bit too much for you. 
These fritters make a absolutely stunning starter for a Thai dinner such as with the yellow curry we had them with tonight, or you rustle some up as a snack to munch on whilst watching a movie.

They are so fabulous, you'll find any excuse to make a batch!

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