Thai Style Corn Fritters

• 420 g drained corn kernels
• 310 g creamed corn
• 4 eggs
• 230 g drained chopped water chestnuts
• 1/4 cup finely chopped Thai basil
• salt and pepper, to taste
• 3/4 cup self-raising flour
• vegetable oil (for frying)
• 100 g baby asian greens
• 1 cup Thai basil
• 1 cup bean sprouts
• 1 red capsicum, finely sliced

1. For the dressing.
2. 1/4 cup fish sauce.
3. 1/4 cup lime juice.
4. 1 tablespoon peanut oil.
5. Place corn kernels, creamed corn, eggs, water chestnuts and basil in a large bowl, mix well. Season with salt and pepper. Whisk in flour until well blended.
6. Heat oil in a medium frying pan. Cook fritters in batches, adding 1/4 of a cup of batter to hot oil at a time. Fry until golden brown on both sides. Make sure fritters are heated through. Remove fritters from oil, drain on absorbent paper.
7. To make dressing, combine all ingredients in a jug, mix well.
8. Combine Asian greens, basil leaves, bean shoots and capsicum in a bowl. Add dressing, toss well.
9. Serve fritters topped with salad.

corn kernels, corn, eggs, water chestnuts, basil, salt, selfraising flour, vegetable oil, asian greens, basil, bean sprouts, red

Taken from www.food.com/recipe/thai-style-corn-fritters-174056 (may not work)