Ingredients:

• 8 tablespoon American corn kernels
• 4 medium sweet potato
• 3 tablespoons refined oil
• 4 tablespoon chopped coriander leaves
• salt as required
• 4 tablespoon Thai red curry paste

For The Main Dish:

• 6 tablespoons grated coconut
• 6 tablespoon rice flour

Prepare:

• Step 1
  Put an autoclave on high flame and add enough water in order that the sweet potatoes area unit submerged. shut the lid and cook the sweet potatoes until 2-3 whistles. Once the sweet potatoes area unit stewed, drain the water and produce them out. Transfer the stewed sweet potatoes to a plate and allow them to settle down. Peel the sweet potatoes and grate them in an exceedingly massive bowl.

• Step 2
  Add the Thai red curry paste in grated sweet potatoes at the side of rice flour, corn kernels, grated coconut, cut coriander leaves, and salt as per style. combine well all the ingredients to a dough like consistency.

• Step 3
  Place a cooking pan on medium flame and warmth oil in it. Meanwhile, roll sixteen balls out of the mixture and flatten them by pressing hands. once the oil is hot enough, rigorously place the planate fritters in batches within the pan and shallow fry them from either side.

• Step 4
  Once the fritters area unit cooked, place them on room towels in order that the additional oil is absorbed. Transfer these hot fritters in an exceedingly serving plate, and luxuriate in with condiment and inexperienced Indian relish.