Heat at least three inches of vegetable oil in a large saucepan or set a deep fat fryer to 375°F.
Combine the Thai sweet chili sauce with 1/2 teaspoon of vanilla in a small serving bowl. Set aside.
Add corn, red bell pepper, green and red onion, flour, egg, salt, pepper and remaining 1 teaspoon of vanilla extract in a large bowl and stir until well combined.
Using an ice cream scoop or large spoon, transfer 1/4 cup of the batter into the oil, pressing slightly with a spatula to spread the fritters. Fry for 3 minutes then turn them over and fry for an addition 30 seconds. Remove the fritters from the oil with a slotted spoon and place on a wire rack or paper towel lined plate. Keep warm while frying the remaining fritters.
Serve immediately with Thai sweet chili sauce for dipping.
If your fritters don’t keep their shape, try stirring in a little more flour to help them hold together. If using a deep fat fryer, check manufacturer’s instructions for the amount of oil needed to safely fry.
Heat at least eight centimeters of vegetable oil in a large saucepan or set a deep fat fryer to 191°C.
Combine the Thai sweet chili sauce with 1/2 teaspoon of vanilla in a small serving bowl. Set aside.
Add corn, red bell pepper, green and red onion, flour, egg, salt, pepper and remaining 1 teaspoon of vanilla extract in a large bowl and stir until well combined.
Using an ice cream scoop or large spoon, transfer about 43 grams of the batter into the oil, pressing slightly with a spatula to spread the fritters. Fry for 3 minutes then turn them over and fry for an addition 30 seconds. Remove the fritters from the oil with a slotted spoon and place on a wire rack or paper towel lined plate. Keep warm while frying the remaining fritters.
Serve immediately with Thai sweet chili sauce for dipping.
If your fritters don’t keep their shape, try stirring in a little more flour to help them hold together. If using a deep fat fryer, check manufacturer’s instructions for the amount of oil needed to safely fry.