• 1 tbsp ground up fláx or chiá seeds (1 fláx egg)
  • 3 cups of corn kernels (fresh or from á cán)
  • 1 heáped tbsp vegán-friendly* Thái red curry páste
  • 1 tsp báking powder
  • ápprox. 115 g / ¾ cup rice flour
  • heáped ½ tsp fine seá sált
  • ¼ tsp white pepper
  • 2 fresh Mákrut (áká Káffir) lime leáves**, shredded finely
  • vegetáble oil, for frying
  • Thái sweet chilli sáuce, for serving
  1. Mix the ground up fláx seeds (I used golden fláx seeds) with 3 tbsp of wáter in á smáll bowl. Pláce in the fridge until thickened, for át leást ábout 20 minutes (but the longer the better).
  2. Cut the kernels off the cobs or dráin them well if using tinned corn.
  3. Put hálf of the corn in á food processor together with the fláx egg ánd áll the remáining ingredients up until (but not including) the káffir lime leáves. Process until you get á smooth bátter.
  4. Tránsfer the bátter to á mixing bowl. ádd the other hálf of the corn kernels ánd finely shredded káffir lime leáves ánd mix well.
  5. Pláce the mixture in the fridge for 30-60 minutes. If the mixture runs off the spoon áfter chilling, stir in án extrá 1-2 spoons of rice flour to thicken.
  6. Heát up the oil in á smáll pán. Tráditionálly, these áre deep-fried, but you could álso shállow-fry them if you like, in which cáse only pour enough oil so thát it reáches ábout 1.25 cm / 0.5″.
  7. For the deep-fried version, scoop the bátter using two táblespoons ánd gently drop eách fritter into the hot oil. If shállow frying, form the mixture into fláttened pátties insteád. Táke cáre not to overcrowd the pán ás it will cáuse the oil temperáture to drop too much ánd the fritters will come out greásy.
  8. If deep-frying, állow the fritters to resurfáce (they will drop to the bottom initiálly) ánd then keep on turning them áround until they áre browned on áll sides. If shállow frying, simply flip them to the other side once the first side is done (ábout 2 minutes).
  9. Pláce the reády fritters on á pláte lined with kitchen towels to ábsorb the extrá moisture.
  10. Serve wárm with á side of Thái sweet chilli sáuce.

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