Thai Corn Fritters with Herbs

If using canned corn, drain it thoroughly and pat the kernels dry with paper towels. Set aside about a third of the corn as whole kernels, then lightly crush the rest with a knife or a few pulses of your blender.

In a bowl, combine the crushed corn, whole kernels, egg, rice flour, red curry paste, fish sauce, and sugar. Add finely chopped scallions, cilantro, and garlic.

Mix everything together well. The batter should be thick and firm enough to hold its shape. If it feels too loose, add another 5–10 grams of rice flour.

Form 8 small, flat patties about 1–1.5 cm thick. Heat a skillet with vegetable oil and place the patties in.

Fry over medium heat for about 3–4 minutes per side until golden brown. Don't flip them too early—let the bottom set first.