kernels from 2 corn cobs, about 2 cups (12
oz / 375g)
1/4 cup (1/4 oz / 7g) cilantro (coriander)
leaves, finely chopped
1 egg white
sea salt and freshly ground black pepper,
3 tbsp vegetable oil
1/3 cup (3 fl oz / 90ml) Thai sweet chili
sauce, for dipping
Preheat oven to 225F (110C / Gas 1/4). Bring
a saucepan of salted water to a boil. Add potatoes and cook until soft but
not mushy, 6-8 minutes. Drain well, place in a bowl and mash with a fork
or potato masher. Allow to cool slightly. Add egg and cream and mix well.
Stir in flour, corn and cilantro.
In a bowl,
using a balloon whisk or electric beater, beat egg white until soft peaks
form. Gently fold egg white into corn mixture and season with salt and
Warm oil in a
heavy-bottomed frying pan over medium heat. For each fritter, spoon 2 tbsp
corn mixture into hot pan. Cook fritters until golden, 2-3 minutes per
side. Remove from pan and drain on paper towels. Keep warm in oven.