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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Tip: If you must store corn, wrap it in damp paper towels and keep in the coldest part of the fridge. Ingredients:
500 g potatoes, peeled and cubed |
1 egg, beaten |
1/4 cup cream (60 ml) |
1/4 cup plain flour (45 g) |
2 cups kernels from corn on the cob (375 g) |
1/4 cup coriander leaves, finely chopped (7g) |
1 egg white |
salt and black pepper |
3 tablespoons vegetable oil |
1/3 cup thai sweet chili sauce, for dipping (90 ml) |
Directions:
1. Bring a saucepan of salted water (1 tsp salt to 1 litre water) to a boil. Add potatoes and cook for 6-8 minutes until soft but not mushy. Drain well; place in a bowl and mash with a fork or potato masher. Allow potatoes to cool slightly.
2. Add egg and cream, and mix well. Stir in flour, corn and coriander leaves.
3. In a bowl, using a whisk for electrical beater, beat egg white until soft peaks form. Gently fold egg white into corn mixture and season with salt and pepper.
4. Warm oil in a frying pan over medium fire. For each fritter, spoon 2 tbsps corn mixture into hot pan. Cook fritters until golden, 2-3 minutes per side. Remove from pan and drain on paper towels. Keep warm in a preheated 110 C oven.
5. Serve with Thai sweet chilli sauce for dipping.
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