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Thai supper recipes: corn fritters

Serves: ** persons

3 corn cobs, total weitght about 250 g

1 garlic clove, crushed

small bunch fresh corinader (cilantro), chopped

1 small fresh red or green chilli, seeded and finely chopped

1 spring onion (scallion), finely chopped

1 tbsp soy suace

3/4 cup rice flour or plain (all-purpose) flour

2 eggs, lightly beaten

4 tbsp water

oil, for shallow frying

salt and ground black pepper

sweet chillie sauce, to serve

1.

Using a sharp knife, slice the kernels from the cobs and place them in large bowl. Add the garlic, chopped coriander, red or green chilli, spring onion, soy sauce, flour, beaten eggs and water and mix well. Season with salt and pepper to taste and mix again. The mixture should be firm enough to hold its shape, but not stiff.

2.

Heat the oil in the large frying pan. Add spoonfuls of the corn mixture, gently spreading each one out with the back of the spoon to make a roundish fritter. Cook for 1-2 minutes on each side.

3.

Drain on kitchen paper and keep hot while frying more fritters in the same way. Serve hot with sweet chilli sauce.

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