How To make Corn Fritters with Orange Dippin Sauce
How To make Corn Fritters with Orange Dippin Sauce
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2 large eggs
beaten 3/4 cup milk 1 teaspoon ground cumin 2 cups flour salt and pepper to taste 2 cups Corn Kernals, fresh or frozen and thawed 3 tablespoons parsley :
chopped oil for frying For Spicy Orange Sauce: 1/2 cup orange marmalade 1 3/8 cups fresh orange juice 1 tablespoon ginger -- grated 1/2 teaspoon Dijon-style mustard Hot pepper sauce if desired In bowl, beat eggs and milk. In another bowl, stir the cumin over the flour. Season well with salt and pepper. Beat the egg mixture into the flour with a whisk. Stir in corn and parsley. Heat oil to 375
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Thai Corn Fritters | Good Times With Jen
Made with red curry paste and fresh corn, these fritters are full of sweet and spicy goodness.
What do you want to see Jen make next? Leave us a comment and let us know!
Ingredients:
2 ears of corn, kernels removed from cob 1 large egg 1/2 tablespoon Thai red curry paste 6 tablespoons rice flour 1/2 teaspoon salt 1 teaspoon baking powder 2 kaffir lime leaves (can substitute Thai basil leaves) 2 Thai green chilies Canola or vegetable oil for deep frying Sweet chili sauce for dipping
Steps:
In a food processor or small blender, combine half of the kernels, egg, curry paste, rice flour, salt and baking powder. Once fully combined, transfer to a bowl. Thinly slice the kaffir lime leaves and chili peppers and add to the bowl, along with the rest of the corn kernels. Stir everything until well combined. Heat oil in a wok or deep skillet to 325°F. Use a spoon to carefully drop the batter, a few tablespoons at a time. Turn over the fritters to brown on all sides. Once they are browned and floating, remove with a strainer or slotted spoon and place on a paper-towel lined plate. Serve with Thai sweet chili sauce.
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