Corn Fritters

Thai name : Khao pod chup pang tord

serves : 4

for fritters

1. 3 scallions, chopped finely
   
2. 11 1/2 oz. canned corn kernels, drained
3. 1 red bell pepper, seeded and finely chopped small handful of fresh cilantro, chopped
4. 2 garlic clovers, crused
5. 2 eggs
6. 2 tsp. superfine sugar
7. 1 tbsp. fish sauce
8. 1 tbsp. rice flour or cornstarch
9. vegetable or peanut oil, for pan-frying

for the dip

1. 2 red bell peppers, seeded and halved
2. 2 tomatoes, peeled, seeded, and chopped coarsely
3. 1 tbsp. vegetable or peanut oil, for pan-frying
4. 1 onion, chopped
5. 1 tbsp. Red curry paste
6. 3-4 sprigs fresh cilantro, chopped

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• Combine all the ingredients for the fritters in a bowl. Heat the oil in skillet and cook spoonfuls of the mixture, in batches. until golden brown on the underside. Flip over with a spatula to cook the second side. Remove from the skillet, drain on pepper towels, and keep warm.
• To make the dip, put the red bell peppers on a baking sheet and place, skin-side up, under a hot broiler, until blackened. Using tongs, transfer to a plastic bag, tie the top and let cool slightly.
• When the bell peppers are cool enough to handle, peel off the skins and chop the flesh. Put into a blender or food processor with the tomatoes and process until smooth.
• Heat the oil in a heavy-bottom pan and cook the onion and curry paste for 3-4 minutes, until softened. Add the bell pepper and tomato puree and cook gently until tender and hot. Stir in the chopped cilantro, cook for 1 minute, and serve hot with the fritters.