-
1
Start boiling 1 ear of corn while preparing other ingredients.
-
2
Mix cornflour, baking powder, and 1/2 tablespoon kosher salt in a bowl.
-
3
Whisk egg until fully beaten, then add to bowl.
-
4
Combine egg, chili paste, lemongrass paste, and lime juice with dry ingredients.
-
5
Fold ingredients together until fully blended.
-
6
Cut kernels off cooked ear of corn and break into individual pieces.
-
7
Combine with batter from previous step until fully blended.
-
8
Add olive oil to a small cooking pot and turn heat to medium.
-
9
NOTE: using a large pan will cause the oil to spread out too far, making it difficult to fully cook the fritters.
-
10
Allow corn batter to settle at least 15 minutes to allow ingredients to blend.
-
11
Prepare dipping sauce by mixing sweet and sour sauce with sriracha hot sauce (adding more or less as desired to increase or decrease the heat).
-
12
Assuming oil is hot, CAREFULLY add dough to oil using a teaspoon.
-
13
NOTE: don't drop the dough in; try to release it as close as possible to the surface to prevent oil spatter.
-
14
Watch fritters carefully to prevent burning, as they cook VERY fast.
-
15
Flip each fritter over to cook the other side.
-
16
Fish out each fritter with a slotted spoon and place on paper towel to absorb grease.
