Thai curried fresh corn fritters

2 cups fresh corn kernels
1 large egg
1/2 cup flour
1 tbsp red or yellow curry paste
2 tbsp soy sauce
1/2 cup vegetable oil for frying

In a food processor, combine 1 cup of the corn with the egg, flour, curry paste and soy sauce. Pulse to chop the corn and mix everything well together. Scrape the batter and mix in the remaining corn. Fry the fritters.

Serve with Sweet and Sour cucumber salad

1/2 cup white vinegar
1/2 cup water
1/2 cup sugar
1 tsp salt
1 large cucumber
1/4 cup coarsely chopped red onion
2 tbsp fresh cilantro
2 tbsp chopped roasted peanuts

In a small saucepan, combine the vinegar, water, sugar and salt over medium heat, bring to a gentle boil. When the syrup is clear and slightly thickened, removefrom heat and let it cool to room temperature. Serve with the rest of the ingredients.

From The Curry Book by Nancie McDermott