How to cook: Fish and corn fritters

How to cook: Fish and corn fritters

According to one of the Thai cookbooks I own, a dish called prawn and corn fritters is a popular street food in Thailand. I didn’t see anyone selling this dish in Phuket but that didn’t stop me from doing my version once I got home. Instead of prawns, however, I used leftover grilled fish belly.

Preparation time is 10 minutes. Cooking time is 10 minutes.

Half of the fritters went into my daughter’s lunchbox.

Ingredients

  • 1 cup of flaked cooked fish
    1 cup of corn kernels (I used well-drained canned corn kernels)
    1 chili pepper, finely chopped
    1 kaffir lime leaf, finely chopped
    1/2 tsp. of curry powder
    salt
    pepper
    2 eggs, beaten
    1/4 cup of cooking oil for frying

Instructions

  1. In a bowl, mix all the ingredients (except the cooking oil) together.

    Heat the cooking oil in a frying pan. Drop heaping tablespoonfuls of the fish and corn mixture into the hot oil, keeping them about an inch apart (they will spread a bit). Fry until the underside is golden brown. Flip the fritters and fry the other side until golden brown as well. Drain on several layers of kitchen paper.

    Serve hot with sweet chili sauce.

Cooking time (duration): 10 minutes

Number of servings (yield): 4

  • rosa amsid

    gud pm mam am your avid fan and i learned to cooked from the time i read your article

  • marie

    hi tita connie, i just like to ask where can i get the kaffir lime leaf? thank you

  • Connie

    You can buy them dried or potted. Please use the search form for the relevant posts. :)