2

These easy little fritters make a great appetizer, or serve them with a plate of greens and rice for an Asian-inspired meal.

INGREDIENTS

Other Recipe Suggestions

Coconut Curry Hummus

Vietnamese Sweet Curry Roast Chicken

Vietnamese Sweet Potato & Pork Stew

For curry paste: Mix all the ingredients together until smooth and set aside.

For fritters: Cook corn according to bag directions. Drain and set aside. Coat a large saute pan with olive oil and heat over medium-high. Add corn, shallots and pancetta and saute for 4 to 5 min., stirring occasionally. Pancetta should be lightly cooked, but not crispy. Remove from pan and set aside to cool. In a medium bowl, combine flour, reserved curry paste, soy sauce, eggs, salt and pepper. Stir in corn mixture and scallions. If batter is a little dry, add a touch of water until you get a smooth consistency.

In a large frying pan heat enough vegetable oil for shallow frying (about 1/8 inch deep) over medium-high heat. When oil is hot, (oil is ready when you drop in a bit of batter and it sizzles immediately) put a large tablespoon or so of the batter carefully into the oil and lightly press flat with a spatula. Add about 4 more tablespoon size drops to the pan, being sure to leave enough space in between each for easy turning. Fry until golden, about 2 min. per side. Transfer fritters with a slotted spatula to a paper towel-lined plate. Pat dry with another paper towel and cover to keep them warm. Repeat until all of the batter is cooked.

Serve with a dollop of yogurt or sour cream and fresh chopped scallions or chives. Lovely with a squeeze of fresh lime juice.

ITEMS IN THIS RECIPE

Vietnamese Sweet Lemon Curry

87

Select Size

Sel Marin de Guerande Grey Sea Salt

36

Select Size

Coarse Black Malabar Pepper

49

Select Size