For the corn fritters
4 corn cobs
• 2 tbsp red curry paste
• 1 egg
• 125g rice flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3 kaffir lime leaves, shredded
• light-flavoured oil for frying
For the cucumber relish
• 4 tbsp rice vinegar
• 3 tbsp caster sugar
• 1 lebanese cucumber (or of a regular cucumber), finely cubed
• 1cm ginger, cut into thin strips
• 1 red chilli, deseeded and chopped
• 1 iceberg lettuce, torn
• sprigs of coriander and Thai basil
For the relish, place vinegar and sugar in a small saucepan over a medium heat and stir until sugar has dissolved. Remove from the heat, allow to cool and pour into a bowl with the cucumber, ginger and chilli. Stir to combine.
For the fritters, slice the corn kernels from the cobs. Place half the kernels in the bowl of a food processor. Add the curry paste, egg, rice flour, baking powder and salt. Blend until smooth and tip into a bowl. Fold through the whole corn kernels and shredded lime leaves.
Heat about 5cm oil in a heavy-based pan (you will know it is hot enough when a cube of bread dropped in the oil turns golden in 30 seconds). Line a large tray with paper towel.
Drop the mixture into the hot oil a tablespoon at a time, being careful not to overcrowd the pan. Deep-fry for 2-3 minutes, turning occasionally, until golden brown.
Remove from the oil with a slotted spoon and place on the tray. Repeat until all the fritters are cooked.
Take a dish with the fritters, another with the torn iceberg lettuce and herbs, and a bowl of the relish to the table and let everyone help themselves.
Source : Bill Granger