Baked Thai Corn Fritters

 

I was craving spicy eggplant and casting about for something to make with it, when I remembered seeing Thai corn fritters on She Simmers.  Looking at other Thai corn fritter recipes, I found one that had a good bit of tofu in it. Since I wasn't making a main dish, I thought the tofu might make the fritters a bit more filling, so I borrowed from that recipe too.  I had some homemade vegetarian "fish" sauce on hand (made with hijiki, recipe here), but soy sauce should work fine in its place.  Also, the recipe on She Simmers called for kaffir lime leaves. I didn't have any on hand, so I used a bit of grated lime peel. Then I baked mine instead of frying them.

These were great with Thai sweet chili sauce. These, the spicy eggplant, and some rice made a perfect dinner. I had leftovers and they froze and reheated well too. 

Baked Thai Corn Fritters

1-1/2 cups corn (I used frozen)

1/2 cup rice flour

1/4 cup corn starch

1/2 teaspoon baking powder

2 green onions, sliced

1/3 cup cilantro, minced

About 1/4 teaspoon grated lime peel

1 tablespoon vegetarian "fish" sauce or soy sauce

1 tablespoon red curry paste

1/2 {14 to 16-ounce) block tofu, mashed

1/2 cup water

1 tablespoon neutral-tasting oil (I used canola)

Oil a large baking pan. Preheat oven to 350 F. Combine all ingredients to form a thick batter. Use a soup spoon to scoop up some batter, and shape into an oval with another spoon. Transfer to a baking sheet. Repeat with remaining batter. Bake for 22-28 minutes until firm and lightly golden, turning over once about half way through cooking.

Makes 4-6 servings.