INGREDIENTS:
- 2 large eggs
- ⅔ cup plain flour
- 2 garlic cloves, chopped
- 1 teaspoon sugar
- 1 tablespoon Thai fish sauce
- 8.75-ounce can of corn kernels, drained
- 2 spring onions, finely chopped
- 2 tablespoons sunflower oil
- 2 tablespoons sweet chili sauce, to serve
- Place eggs, flour, garlic, sugar, fish sauce, half the corn kernels, and half a teaspoon each of sea salt and freshly ground black pepper in a food processor. Process it to a puree. Add chopped spring onions and the remaining corn kernels.
- Stir well to combine. Heat oil in a FIREDISC cooker over medium-high heat. Drop tablespoons of corn batter into the cooker.
- Cook for 1-2 minutes on each side until golden. Stack the fritters on plates. Drizzle with sweet chili sauce, or serve sweet chili sauce in a bowl for dipping.
- NOTE: Adjust cooking temperature if any stage of this recipe goes too fast or gets too hot. Turn the heat down a bit and continue cooking. Your FIREDISC® cooker heats quickly and evenly.