Snackable Supper: Corn Fritters with Thai Chili Sauce + Thai Chicken with Basil
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Snackable Supper: Corn Fritters with Thai Chili Sauce + Thai Chicken with Basil

Ingredients

For the Corn Fritters:

  • About 1 quart frying oil

  • 4 large ears of corn, kernels scraped

  • 1 tablespoon Thai red curry paste

  • 1 egg

  • ¾ cup rice flour

  • 1 teaspoon baking powder

  • 1 teaspoon each granulated garlic, onion and ginger

  • About 2 teaspoons salt

  • 4 or 5 lime leaves, very thinly sliced (if you cannot find, add about 1 tablespoon lime zest)

  • Thai chili sauce and lime wedges, to serve

For the Thai Chicken and Basil:

  • About 3 tablespoons oyster sauce

  • 2 tablespoons fish sauce

  • 1 tablespoon Thai seasoning sauce, plus pass at table to taste

  • About 4 tablespoons high temp cooking oil

  • 2 pounds ground chicken

  • 2 cloves garlic, grated or finely chopped

  • 2 tablespoons fresh ginger, peeled and grated or finely chopped

  • 4 or 5 scallions, greens and whites separated and all finely chopped

  • 4 or 5 small red Thai chilies for spicy or 3 Fresno chilies for less heat, thinly sliced

  • 1 package or 12 ounces green beans or haricot verts, chopped

  • 2 teaspoons white pepper

  • 1 cup packed Thai basil leaves or basil leaves

  • Lettuce cups or jasmine rice cooked to package directions, to serve

  • Fried eggs cooked covered in nonstick pan to desired doneness (if serving with rice; optional)

Preparation

Serves: 4

For the corn fritters, heat oil over medium to medium-high heat.

Add half the corn to food processor along with curry paste, egg, rice flour, baking powder, granulated garlic, onion and ginger and some salt. Process until smooth and transfer to bowl, then stir in remaining whole corn kernels and lime leaves.      

Cook rounded tablespoonfuls of fritters to golden on each side, remove to drain and serve with sauce and lime wedges.  

For the Thai chicken and basil, stir up sauces. 

Heat a large nonstick or a cast-iron skillet over medium-high heat with oil, 4 turns of the pan. Brown the chicken and finely crumble. Add garlic, ginger, the whites of the scallions, chilies, beans and white pepper. Toss 3 to 4 minutes to brown up the beans, too. Add the sauces and wilt in basil. If pan looks dry, add ½ cup water or stock. Garnish with scallion greens.

Serve with lettuce cups or jasmine rice with a fried egg on top (if using). 

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...