Spicy Corn Fritters with Sweet & Sour Chilli Sauce

Makes 10-12 fritters and ½ cup sauce Ready in 30 minutes

4 cups corn kernels, frozen, tinned or cooked on the cob

2 eggs

¾ cup rice flour

½ tsp baking powder

1 tsp red curry paste

1 tsp salt and grinds of pepper Zest of ½ an orange and 2 Tbsp orange juice

¼ cup chopped coriander leaves (or mint leaves)

Oil for frying, about ½ cup

SWEET AND SOUR CHILLI SAUCE ¼ cup sugar

½ tsp chilli flakes

1 Tbsp maple syrup

3 Tbsp white vinegar

TO SERVE Coriander leaves Avocado wedges

To make sauce, heat sugar, chilli, maple syrup and vinegar in a small pot over medium heat, swirling to dissolve sugar. Allow to boil, then transfer to a serving jug. To make fritters, place half the corn in a food processor with eggs, rice flour, baking powder, curry paste, salt, pepper, orange zest and juice and coriander. Process to a puree. Transfer to a bowl and mix remaining corn through batter. Heat a generous glug of oil in a large, heavy-based frying pan. When hot, drop in small spoonfuls of batter and cook over medium heat, about 2 minutes, until bubbles form in the batter. Turn over and cook for a further 2 minutes until batter is fully set and fritters are crispy and golden. Transfer cooked fritters to a rack with a paper towel on top and continue to shallow-fry batter in batches, adding more oil as necessary. Keep warm and serve fritters with the sauce, coriander leaves and avocado wedges.

ANNABEL SAYS: I often add a slug of Thai sweet chilli sauce to a fritter batter but curry paste delivers a more complex flavour profile that isn’t so sweet. The sauce is also excellent with fish, chicken or vegetables.