Made with red curry paste and fresh corn, these fritters are full of sweet and spicy goodness.What do you want to see Jen make next? Leave us a comment and let us know!Ingredients:2 ears of corn, kernels removed from cob1 large egg1/2 tablespoon Thai red curry paste6 tablespoons rice flour1/2 teaspoon salt1 teaspoon baking powder2 kaffir lime leaves (can substitute Thai basil leaves)2 Thai green chiliesCanola or vegetable oil for deep fryingSweet chili sauce for dippingSteps:In a food processor or small blender, combine half of the kernels, egg, curry paste, rice flour, salt and baking powder. Once fully combined, transfer to a bowl.Thinly slice the kaffir lime leaves and chili peppers and add to the bowl, along with the rest of the corn kernels. Stir everything until well combined.Heat oil in a wok or deep skillet to 325°F. Use a spoon to carefully drop the batter, a few tablespoons at a time. Turn over the fritters to brown on all sides. Once they are browned and floating, remove with a strainer or slotted spoon and place on a paper-towel lined plate.Serve with Thai sweet chili sauce.For more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade