Crispy Corn Fritters

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the fresh corn: remove the husk and silk, then carefully cut the corn kernels from the cob using a sharp knife.
   ▶ ≈1:10
2. 2
   Prepare the vegetables: wash the bean sprouts, cut the Chinese chives into roughly 1-inch lengths, slice the red onion thinly, chop the red chilli finely after removing seeds, and coarsely shred half a carrot.
   ▶ ≈1:34
3. 3
   Crack the egg into a bowl and set aside.
   ▶ ≈2:32
4. 4
   Mix the dry ingredients: combine 2 cups plain flour, 2 tbsp rice flour, 1 tsp sugar, 1 tsp instant yeast, and 0.5 tsp turmeric powder in a large bowl.
   ▶ ≈2:38
5. 5
   Add all the prepared vegetables and corn kernels to the dry mixture and stir until combined.
   ▶ ≈3:14
6. 6
   Dissolve the anchovy stock cube with a little water and add it to the mixture.
   ▶ ≈2:50
7. 7
   Gradually add 1–2 cups cold water while stirring, until the batter reaches the right consistency—not too thin and not too thick.
   ▶ ≈3:34
8. 8
   Beat in the egg and mix thoroughly, then season with salt to taste.
   ▶ ≈4:04
9. 9
   Let the batter rest for about 30 minutes to allow the yeast to work and the batter to rise.
   ▶ ≈4:28
10. 10
    Heat plenty of oil in a wok until very hot. Using a large spoon, carefully lower spoonfuls of batter into the hot oil.
    ▶ ≈4:46
11. 11
    Fry over medium heat, turning when the bottom begins to turn golden and crisp. Increase the heat and keep turning the fritters until the exterior is golden brown and crispy all over.
    ▶ ≈5:04
12. 12
    Remove the cooked fritters and drain on a wire rack or paper towel to remove excess oil.
    ▶ ≈5:34
13. 13
    Repeat with the remaining batter, filling only about half the wok each time to maintain oil temperature. Continue until all batter is used.
    ▶ ≈5:42
14. 14
    Serve hot while the exterior is crispy and the interior is soft and fluffy, best enjoyed with Thai chilli sauce or your favourite dipping sauce.
    ▶ ≈6:24