Thai Basil Corn Fritters

Instructions

1. Prepare the corn
   If using fresh corn, cut the kernels from the cob. If using frozen corn, thaw completely and pat dry with paper towels to remove excess moisture.
2. Make the batter
   In a large bowl, whisk together the all-purpose flour, rice flour, and baking powder. Add the beaten eggs, red curry paste, and fish sauce. Mix until just combined to form a thick batter.
3. Add the vegetables
   Fold in the corn kernels, chopped Thai basil leaves, sliced kaffir lime leaves (if using), green onions, and chopped red chili. Mix gently until everything is evenly distributed throughout the batter.
4. Heat the oil
   Pour vegetable oil into a large, heavy-bottomed skillet to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches approximately 350°F (175°C). To test if the oil is ready, drop a small amount of batter into the oil - it should sizzle immediately and float to the top.
5. Fry the fritters
   Using a tablespoon or small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to flip them gently.
6. Drain and cool
   Remove the fritters with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Allow them to cool slightly before serving.
7. Serve
   Arrange the fritters on a serving plate and serve warm with sweet chili sauce on the side for dipping. Garnish with additional Thai basil leaves for presentation if desired.