Vegan Thai corn fritters

Vegan Thai corn fritters are an eggless version of this traditional Thai snack. They naturally gluten-free. They make a great appetiser or perfect finger food.

Vegan Thai corn fritters

INGREDIENTS
  1. 1 tbsp ground up flax or chia seeds (1 flax egg)
  2. 3 cups of corn kernels (fresh or from a can)
  3. 1 heaped tbsp vegan-friendly* Thai red curry paste
  4. 1 tsp baking powder
  5. approx. 115 g / ¾ cup rice flour
  6. heaped ½ tsp fine sea salt
  7. ¼ tsp white pepper
  8. 2 fresh Makrut (aka Kaffir) lime leaves**, shredded finely
  9. vegetable oil, for frying
  10. Thai sweet chilli sauce, for serving
METHOD
  • Mix the ground up flax seeds (I used golden flax seeds) with 3 tbsp of water in a small bowl. Place in the fridge until thickened, for at least about 20 minutes (but the longer the better).
  • Cut the kernels off the cobs or drain them well if using tinned corn.
  • Put half of the corn in a food processor together with the flax egg and all the remaining ingredients up until (but not including) the kaffir lime leaves. Process until you get a smooth batter.
  • Transfer the batter to a mixing bowl. Add the other half of the corn kernels and finely shredded kaffir lime leaves and mix well.
  • Place the mixture in the fridge for 30-60 minutes. If the mixture runs off the spoon after chilling, stir in an extra 1-2 spoons of rice flour to thicken.