Thai Corn Fritters

Kernels from 4 ears of corn, about 2 1/2 cups

1/2 cup coconut milk 

1 tablespoon Thai red curry paste

2 large eggs

3/4 cup rice flour 

1 teaspoon baking powder

1 teaspoon kosher salt 

3 makrut lime leaves or curry leaves, sliced thin (optional)

Vegetable oil, for frying

Store-bought Thai chili sauce, for serving 

In the bowl of a food processor, combine half the corn, coconut milk, curry paste, eggs, rice flour, baking powder and salt. Process until corn is pureed and ingredients are combined. Fold in lime leaves, if using, and remaining corn kernels. 

In a large skillet over medium heat, heat 1/4-inch oil until hot. Scoop batter out, about 2 tablespoons at a time, and add to pan, leaving 2 inches between. Using a spatula, gently flatten batter to 1/2-inch-thick cakes. Cook until golden, about 3 minutes per side. Drain on a rack while cooking remaining batter. 

Serve hot with chili sauce for dipping.