My brother’s girlfriend, who grew up near a famous Polish ancient forest and is therefore a keen mushroom forager, has inspired me to have a go at mushroom foraging myself. I mean, it seems like a no-brainer as I:
Duncan isn’t anywhere near as excited as me but he said he would tag along, and I even managed to convince two friends and their super cute wee daughter to come along on our first trip, which is amazing as my friend, Annette, hates mushrooms. But that’s Annette for you, she is always super enthusiastic and up for trying things. You gotta love her for that.
We are planning on going in about 2 weeks time, so I have some time to familiarise myself with the protocol and the most common edible species found in Somerset (which is the county where Bristol is situated). The stakes are high so I am not going to be ambitious and will only pick the ones that match the description 100%. I ordered myself a little mushroom picking pocket book and I’ll probably end up being super nerdy about it. I also joined an online group with many experienced foragers that are really helpful when it comes to helping newbies like myself identify their finds. I cannot wait to be able to cook with my first haul 🙂 .
Meanwhile, today’s recipe is the exact opposite to the mushroom fest that is hopefully coming. Vegan Thai corn fritters are my last hurrah to summer. I’ve been planning to make these for the blog since August but somehow never got around to it. Well, I thought, given that you can still get ears of corn in Bristol (plus they can be made with tinned corn too) it’s not too late to enjoy this vegan version of the popular Thai crowd pleaser.
They are really not difficult to make at all. They are a touch spicy with a fish-free red Thai curry paste and citrusy with Kaffir lime leaves, but if the latter are difficult to find add some fresh shredded Thai basil or coriander stalks instead. They are usually deep-fried, but you can also shallow fry them if that’s what you prefer. They make a great finger food or a perfect appetiser.
PS: If you make my vegan Thai corn fritters, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!
**A kind reader pointed out to me that the word Kaffir is a racial slur (here is one article explaining the issue) and therefore there is a motion to start calling these limes by their Thai name, Makrut. The trouble is that the former name is so entrenched that it is what you will find on the packaging, at least here in the UK, so I feel like I’ve had to include a reference to it or else you will not know what ingredient I’m talking about.
My recipe is adapted from this recipe.