Post by bee on Mar 9, 2007 21:37:43 GMT -5
Thai Corn Fritters
3 scallions (green onions)
2 tsp A Taste of Thai Red Curry Paste
1 large egg
1 15 oz can corn, drained
2 tsp soy sauce
1/4 cup all-purpose flour
2 Tbsp vegetable oil
1 Finely chop the scallions.
2 In a large glass mixing bowl, warm the Curry Paste in microwave on high power for 5 seconds, to soften it.
3 Whisk in egg, breaking up any lumps of the Curry Paste.
4 Add the chopped scallions, drained corn, soy sauce and flour. Mix until just blended.
5 Heat oil in skillet over medium-high heat. Using two spoons, drop small mounds (about 3 tablespoons) of fritter batter into the hot skillet. Use back of spoon to flatten fritters. Cook a few at a time so oil stays hot. Cook about three minutes on each side, or until golden.
6 Drain the fritters on paper towels. Repeat with remaining batter.
7 Serve with a sweet dipping sauce, such as our Sweet Red Chili Sauce.
3 scallions (green onions)
2 tsp A Taste of Thai Red Curry Paste
1 large egg
1 15 oz can corn, drained
2 tsp soy sauce
1/4 cup all-purpose flour
2 Tbsp vegetable oil
1 Finely chop the scallions.
2 In a large glass mixing bowl, warm the Curry Paste in microwave on high power for 5 seconds, to soften it.
3 Whisk in egg, breaking up any lumps of the Curry Paste.
4 Add the chopped scallions, drained corn, soy sauce and flour. Mix until just blended.
5 Heat oil in skillet over medium-high heat. Using two spoons, drop small mounds (about 3 tablespoons) of fritter batter into the hot skillet. Use back of spoon to flatten fritters. Cook a few at a time so oil stays hot. Cook about three minutes on each side, or until golden.
6 Drain the fritters on paper towels. Repeat with remaining batter.
7 Serve with a sweet dipping sauce, such as our Sweet Red Chili Sauce.