Asian Corn Fritters

Makes approximately 15 fritters

Ingredients:
- 1 cup Rice Flour
- 1 teaspoon Baking Powder
- 3 tablespoons Fish Sauce (or vegetarian fish sauce)
- 1 tablespoon Soy Sauce
- 2 Eggs
- 1/2 block Firm Tofu, cut into small cubes
- 1 cup Corn
- 4 Scallions, sliced
- 1 cup Cilantro, chopped
- 1/2 Green Bell Pepper, diced
- 1 Red chili pepper, minced
- 1/3 teaspoon Turmeric
- Zest of 2 Limes
- 1 cup Canola Oil for deep frying
- Sweet Chili Sauce, for dipping

Directions:
- Break the eggs into a bowl. Whisk in the fish sauce and soy sauce.
- Add the tofu, corn, onion, cilantro, bell pepper, chili pepper, turmeric, and lime zest. Stir together.
- Mix the baking powder with the rice flour and add it a little at a time to the mixture. Stir to blend it in and form a thick mixture.
- Taste test the mixture, and add soy sauce if not salty enough.
- Heat the oil over medium high heat. The oil should be at least 1 inch deep. Test the oil for readiness by dropping in a small spoon of the mixture. If it sizzles, it's ready. If not, heat the oil longer. It should be heated to about 350 degrees.
- When the oil is ready, drop a heaping tablespoon of the mixture into the oil. Add as many tablespoons into the oil at a time depending on the space, without allowing the fritters to touch or join together.
- Fritters are done when they are golden brown on both sides. Remove from oil when down, and drain on a paper towel. Continue with remaining batter.
- Serve with Sweet Chili Sauce for dipping.