| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Thai |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFTo make the mango salsa, finely dice half the mango, red chilli and red onion to roughly the same size. Finely chop the coriander. Add all the ingredients to a bowl. Juice 1 lime over the salsa and season with ½ teaspoon of salt before tossing to combine. Refrigerate until ready to serve.
To make the mango sauce, peel and dice the other half of the mango and juice 1 lime. Place the mango and lime juice in a blender and blitz until smooth. Transfer the mango purée to a bowl and stir in the sweet chilli sauce and fish sauce.
Cut the corn kernels off the cobs. Finely slice the spring onions and kaffir lime leaves. Place the kernels, spring onions and lime leaves in a mixing bowl and stir in the chilli paste and egg. In a separate bowl, whisk together the three flours, ½ teaspoon of salt, pepper and baking powder. Gradually add the dry ingredients to the corn mixture, stirring gently. Slowly pour in the chilled tonic or sparkling water, mixing until a thick batter forms, and the corn is evenly coated.
Heat the oil to 180°C in a deep pan. Line a tray with a wire rack and paper towels for draining the fritters. d mango salsa on the side.
Using a large spoon or ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Fry for 1-2 minutes per side, flipping once, until golden brown and crispy. Remove with a slotted spoon and transfer to the rack to drain. Repeat with the remaining batter.
Serve the corn fritters while hot with the sweet chilli mango sauce and mango salsa on the side.
