Fresh sweetcorn with shredded lime leaves, just held together by a light, crispy batter. Deep-fried for deliciousness and crunch. Dip in spicy mayo for unparalleled snacking.
Serves 4 (snack/starter/side)
Prep/cook time: 30 mins
- 2 large egg yolks
- 200ml cold-pressed oil
- 3 tbsp sriracha/other chilli sauce, or to taste
- 1/2 lemon or lime, juice only
crispy corn cakes
- 4 ears sweetcorn
- 10 frozen lime leaves (subs: big handful fresh coriander; 1 tbsp cumin seeds)
- 4 heaped tbsp plain flour
- 4 heaped tbsp cornflour
- 1 tsp flaky sea salt
- 1 litre frying oil
for the mayo
- Add the yolks to a food processor with a pinch of flaky salt. Whizz for a few seconds then start adding the oil – drip in one tiny drop at a time until the yolks have absorbed about a third of the oil and the mayonnaise has started to emulsify. Add the oil any quicker and the mayonnaise might split.
- Mix in the sriracha, then taste to check for seasoning – add more lemon juice or salt as needed. Loosen with 1-2 tablespoons water if the mayonnaise is too thick. Cover and refrigerate while you cook the corn cakes.
for the corn cakes
- Cut the sweetcorn from the cob and scrape the kernels into a large bowl. Lay all the lime leaves flat on top of each other and fold in half. Thinly slice into strips. If using fresh coriander, finely chop (including the stalks) and add to the bowl.
- Sprinkle over the flours and salt, then drizzle in enough water (about 6 tbsp) to make a medium-thick batter – the final texture should be similar to double cream – stir to thoroughly combine.
- Preheat the oven to 150°C to keep the corn cakes warm as you fry. Heat the frying oil in a large pan over high heat to 180°C. Working in batches (about 5-6 corn cakes at a time), carefully spoon in 5-6cm dollops and fry, turning occasionally, until well browned and very crispy. Drain on paper towels and keep warm in the oven while you fry the rest of the corn cakes.
Technique: Deep-frying is an art form. Use an instant thermometer to make sure the temperature is between 160-180°C and don't crowd the pan. Drain everything really well on plenty of kitchen paper to reduce the oil content.
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- Makes a lovely starter or side for a Thai-style green curry.
- Best eaten immediately. Leftovers can be stored at room temperature for up to 1 day or in the fridge for up to 5 days. Reheat in the oven at 160°C for 5-10 minutes until sizzling.
- Vegan-isable – Swap with a vegan mayo or yoghurt.
- The lime leaves really add special something to the flavour of the fritters (I get mine frozen in an East Asian supermarket), but if you can’t find them, fresh coriander is a good swap. Whole cumin seeds are also lovely.
food styling tips
Lightly coating the sweetcorn and thinly shredding the lime leaves creates lovely visual texture. Make sure the corn cakes are well browned for colour and crispness.