These are really tasty little corn fritters that are authentic Thai cuisine served with a dipping sauce. You can make them as hot as you like with the chili or leave it out completely. (4 people)
What you need
1/2 tin corn kernels (200g)
5 tablespoons Maizena
1 cup ice cold water (250ml)
1 teaspoon salt
1 teaspoom pepper
2 large chilis finely chopped seeds removed
Combine the flour and the maizena together in a bowl, add the water a mix to a smooth batter.
Add the corn kernels, salt and pepper and mix until the corn is evenly distributed in the batter.
Heat about 3-4cm of oil over a medium in a pan.
Drop 1 tablespoon of the batter at a time into the oil to form bite size fritters and deep fry to golden brown.
Remove and drain in a wire sieve over a pot with paper towl in the bottom of the pot. (this works better than draining on paper towel to keep them really crisp)
Serve with sweet chili sauce or a simple dipping sauce made up of, water, brown sugar, soy sauce and chopped chili.