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1
In a small bowl, mix all the ingredients for the curry paste together until smooth and set aside.
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2
Cook the whole corn kernels according to bag directions.
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3
Drain the water and set aside.
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4
Coat a large saute pan with olive oil and heat over a medium-high heat.
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5
Add the corn, shallots and pancetta and saute for 4 to 5 minutes, stirring occasionally.
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6
Pancetta should be lightly cooked, but not crispy.
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7
Remove from the pan and set aside to cool.
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8
In a medium bowl, mix the flour, reserved curry paste, soy sauce, eggs and salt and pepper.
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9
Stir in the corn mixture and the scallions.
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10
If the batter is a little dry, add a touch of water until you get a smooth consistency.
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11
In a large frying pan heat enough vegetable oil (about a 1/8-inch) for shallow frying, over medium-high heat.
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12
When the oil is hot, (the oil is ready when you drop in a tiny bit of batter and it sizzles immediately) put a large tablespoon or so of the batter carefully into the oil and lightly press flat.
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13
Add about 4 more tablespoons, being sure to leave enough space in between each for easy turning.
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14
Fry until golden, about 1 1/2 to 2 minutes on each side.
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15
Remove the fritters with a slotted spatula to a paper towel lined plate.
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16
Pat dry with another paper towel and cover to keep them warm.
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17
Repeat until all of the batter is cooked.
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18
Arrange the fritters on a serving platter and serve.
