Fish and corn fritters

According to one of the Thai cookbooks I own, a dish called prawn and corn fritters is a popular street food in Thailand. I didn’t see anyone selling this dish in Phuket but that didn’t stop me from doing my version once I got home. Instead of prawns, however, I used leftover grilled fish belly.

Preparation time is 10 minutes. Cooking time is 10 minutes.

Half of the fritters went into my daughter’s lunchbox.

Makes 10 3-inch fritters.

Ingredients:

1 cup of flaked cooked fish
1 cup of corn kernels (I used well-drained canned corn kernels)
1 chili pepper, finely chopped
1 kaffir lime leaf, finely chopped
1/2 tsp. of curry powder
salt
pepper
2 eggs, beaten
1/4 cup of cooking oil for frying

In a bowl, mix all the ingredients (except the cooking oil) together.

Heat the cooking oil in a frying pan. Drop heaping tablespoonfuls of the fish and corn mixture into the hot oil, keeping them about an inch apart (they will spread a bit). Fry until the underside is golden brown. Flip the fritters and fry the other side until golden brown as well. Drain on several layers of kitchen paper.

Serve hot with sweet chili sauce.

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