The perfect brunch food if you want to pretend you're back in your local Boston Tea Party with coffee in hand.
This recipe is very much inspired by my favourite sweetcorn fritters at BTP, as I roughly followed a recipe they recently published on their Instagram account. However, my recipe is largely adapted and will only leave you with two super tasty Thai sweetcorn fritters. So make sure to double up if you're planning on creating this lovely brunch for more than just your fine self!
Ingredients
1 tin of sweetcorn (roughly 200g)
1/2 fresh lemongrass
1/4 fresh ginger
2 cloves of garlic
1/4 deseeded red chilli
50g self raising flour
pinch of salt & pepper
Vegetable oil
Method
- Drain the sweetcorn and add to a food processor.
- Chop the ginger, lemongrass, chilli and garlic roughly and also add to your food processor.
- Blend roughly for 30 seconds until the sweetcorn is slightly broken up.
- Remove the mixture from your food processor and add to a bowl.
- Combine your flour, salt and pepper.
- With your hands form two medium-sized fritters, or for less mess use two spoons.
- Heat a pan with a large helping of vegetable oil.
- Add your fritters to the pan and fry on a high heat for approximately 4 minutes on each side until a golden brown.
- Remove from the pan and leave the fritters to drain on kitchen paper for a couple of minutes.
These fritters taste pretty damn good by themselves but, if like me you want to spice things up a little more, you can top them with a fried egg, a sprinkle of parsley and some sweet chili mayo. Oh, and two large slices of very buttery toast.
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