Simple and delicious, these Thai sweet-corn fritters can be served hot for lunch or cold as an excellent addition to a picnic in the park.
3 ears sweet corn (Tomato City, Stall 7, H Shed)
½ cup plain flour (Nut Trek, Shop 55-56, Dairy Hall)
1 egg, beaten (Farm Fresh Eggs, Stall 43-45, I Shed)
2 tsp green curry paste (Green Valley Spices, Stalls 36-40, B Shed)
5 tbsp coconut milk (Garden Organics, Stall 71-76, I Shed)
4 spring onions, chopped (Tomato City, Stall 7, H Shed)
1 tbsp chopped coriander (Green Leaf Produce, Stalls 39-42 H Shed)
50ml olive or vegetable oil, to fry (Pavilion Select Produce, Shop 31-32 Dairy Hall)
sweet chilli sauce, to serve (Land of Soy and Honey, Shop 10-11, Dairy Hall)
In a pot of boiling water, cook sweet corn until tender. When cool enough to handle, use a sharp knife to cut off the kernels.
Mix together the plain flour, beaten egg, green curry paste, coconut milk, cooked sweet corn, spring onions and chopped coriander.
Heat the oil in a large saucepan until hot. Form fritters from the mixture and fry in the oil. Flip when holes appear and fry the other side.
Serve hot or cold with sweet chilli sauce.