This scrumptious recipe for corn fritters is a real treat, and it's also vegetarian plus gluten free! - made with corn, tofu, and a variety of vegetables. The corn fritter batter takes only minutes to stir together, then just drop spoonfuls into hot oil and fry for a few minutes. An easy treat that is terrific as an appetizer, snack, or finger food for a party. For a dip, I like them with Thai Sweet Chili Sauce, which now seems to be available in most grocery stores - look for it in the Asian section. Enjoy!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: MAKES: 12-15 small corn fritters
- 1 cup rice flour, OR scant 1 cup regular white flour
- 1 tsp. baking powder
- 2 Tbsp. Golden Mountain Sauce (this is a vegan sauce) OR fish sauce
- 2 Tbsp. [wheat-free] soy sauce
- 2 eggs
- 1/2 block medium or firm tofu (about 1 cup), cut into small cubes
- 1 cup corn (cut fresh off the cob or frozen)
- 4 spring onions/scallions, sliced
- 1 loose cup fresh coriander, chopped
- 1/2 green bell pepper, diced
- 1 fresh red or green chili, minced, OR 1/2 tsp. cayenne pepper
- 1/3 tsp. turmeric
- 1-2 kaffir lime leaves (available frozen at Asian food stores), snipped into slivers (discard stem)
- TO SERVE: 1 bottle Thai Sweet Chili Sauce (available in the Asian section of most grocery stores, and all Asian stores)
- TO FRY: approx. 1 cup canola or other vegetable oil for deep-frying
- Break the eggs into a large mixing bowl. Add the Golden Mountain or fish sauce and soy sauce. Whisk together.
- Add the tofu, corn, onion, coriander, bell pepper, chili, turmeric and lime leaf slivers. Stir together.
- Mix the baking powder with the flour (this can be done right in your measuring cup). Now add this dry mixture to the wet a little at a time, stirring to blend it in and form a thick mixture. Taste-test it for salt, adding up to 1 Tbsp. more golden mountain sauce, fish sauce, or soy sauce if not salty or flavorful enough.
- Heat the oil in a wok or small frying pan over medium-high heat (the oil should be at least 1 inch deep). When bubbles begin to rise from the bottom of the pan, OR the oil begins to "move" across the bottom of the pan, try dropping in a 1/4 tsp. of the mixture. If it sizzles and begins to cook, the oil is ready. If not, the oil needs to heat a little longer.
- When oil is ready, drop a heaping tablespoon of the mixture into the oil - this will be 1 fritter. Add as many tablespoons to the oil at one time as you have room for in your pan, without allowing fritters to touch or join together. Tip: Odd shapes are desirable - they needn't be perfect-looking fritters (see photo).
- Allow fritters to cook at least 1 minute before disturbing - or until they have a more solid form - then gently turn them with your tongs or a spatula to fry the other side. Fritters are done when they're golden-brown on both sides. Remove from oil and allow to drain on an absorbent towel or paper.
- Continue cooking the fritters in batches until all the mixture is used up.
- Serve with Thai Sweet Chili Sauce for dipping (available in bottles at most grocery store chains in the Asian section, or look for it at any Chinese/Asian food store). ENJOY!