Put the ground flaxseed in a small bowl with the water and set aside for a minimum of 10 minutes.
1 tablespoon ground flaxseed, 3 tablespoon cold water
Chop the kaffir lime leaves into small pieces and remove the stems.
4 Kaffir lime leaves
Place half of the sweetcorn along with all the other ingredients (including the flaxseed mix, but not the oil) in your food processor and blend until well combined and smooth (ish).
3 cups sweetcorn, 1 cup plain flour, 1 tablespoon baking powder, ¾ cup oat milk, 4 tablespoon Thai red curry paste, ½ teaspoon salt
Combine the remaining sweetcorn and the mixture in a large mixing bowl.
3 cups sweetcorn
Heat the vegetable oil in a frying pan over a medium heat. Wait for the oil to heat up. There should be about 2cm of oil in the frying pan.
Vegetable oil
Test that the oil is hot enough with a piece of corn. If it starts to bubble around the edges, it’s ready to go.
Place the corn mixture into the pan, 2 tablespoons for each fritter. Cook on each side for 3-4 minutes. Flip with a spatula and then repeat on the other side. You should be able to cook 2 or 3 fritters at once, depending on the size of the pan.
Continue going through this process until all of the mixture is used up. Pat each fritter on a plate lined with kitchen towels to remove excess oil.
Keep the fritters in the oven on a low temperature until they’re all ready, and enjoy!