Best Corn Coconut Fritters Recipes

Corn & Coconut Fritters image

Provided by Moor Driver

Categories Coconut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

85 g plain flour
1/4 teaspoon baking powder
1 egg, lightly beaten
2 tablespoons coconut cream
1 tablespoon soy sauce
1 tablespoon lemon juice
185 g sweetcorn, kernals can drained
1 tablespoon chopped fresh coriander (cilantro)
50 g caster sugar
4 tablespoons rice wine vinegar
2 tablespoons Thai fish sauce
2 teaspoons chili sauce

Steps:

First make the dipping sauce. Warm the sugar, rice wine vinegar, fish sauce & chili sauce in a small pan to dissolve the sugar. Set aside to cool.
Sifr the flour and baking powder into a bowl and gradually beat in the egg, coconut cream, soy sauce & lemon juice. Stir in the sweetcorn and coriander.
Heat a 2 inch depth of vegetable oil in a wok or deep, wide pan until it reaches 180°C Drop in spoofuls of batter and fry in batches for 2-3 minutes until crisp and golden.
Serve hot with dipping sauce.

Nutrition Facts : Calories 228.3, Fat 3.6, SaturatedFat 1.9, Cholesterol 52.9, Sodium 1128.6, Carbohydrate 43.8, Fiber 2.1, Sugar 15.6, Protein 6.8

Vietnamese Corn and Coconut Fritters Cha Bap Ran image

Provided by That is Dr House to

Categories Coconut

Time 20m

Yield 20 fritters

Number Of Ingredients 10

1 cup corn kernel
4 tablespoons thick coconut milk
1/4 cup all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon salt
1 egg
corn oil (for deep frying)
1 tablespoon vietnamese chili-garlic sauce or 1 tablespoon sriracha hot chili sauce
1 teaspoon water
1/2 teaspoon sugar

Steps:

Fritter:.
Place corn in a chopper and pulse 10 to 12 times. Remember to scrape down the sides midway with silcon spatula. You should be able to pinch together between fingers.
Mix in a bowl with other ingredients for fritter except oil.
Dipping sauce:
In a small bowl mix the sauce ingredients and dissolve the sugar. Taste and add more sugar and/or water to decrease heat of sauce.
Set aside.
Preparing:.
Use a wok or heavy skillet. Pour oil in to one inch depth. Heat the oil to 350F on a deep fry thermometer. Test if needed by dropping in a bit of batter. It should immediately cause bubbling and float to the top in 5 seconds.
When ready drop by tsp of batter into oil. They will sink, be surrounded by bubbles and rise to the top within seconds. You may put as many as you like in without crowding the surface once they float. They should become golden brown. Turn once. Use paper towels to blot gently and let drain on towels. If they deflate? You pulled them too soon. Add more time. You want them to hold the shape and be slightly crispy. Watch your temp it needs to stay at 350F.
Serve with sauce.
NOTES
Use fresh sweet corn if possible. If it is not in season use frozen.
Note for those interested in removing egg, it won't work with powdered subs. The egg is to hold it together. Untried with tofu as sub for egg. Use at own risk.