Thai corn fritters

Method

Finely chop the spring onions, chilli, coriander and garlic, then combine with the sweetcorn kernels in a mixing bowl. In another bowl, whisk together the eggs with coconut milk, then add the plain flour, cornflour, fish sauce, lime juice, salt and pepper. Fold the wet mixture into the corn and herb mixture until well combined. Heat the oil in a large deep pan until 170°C, then carefully drop spoonfuls of the batter into the hot oil and fry for 2-3 minutes until golden on all sides, working in batches. Drain on kitchen paper and serve warm with sweet chilli sauce or a cucumber dipping sauce.