Thai Corn Fritters (Vegan)

Prepare the corn: Using your hands, remove the leaves and the threads from the ear of corn. Trim off each end of the corn and cut the corn into 2-3 pieces.
Use a knife to cut one row of corn kernels. Use your thumb to detach the following rows. They will come very easily. Repeat with the remaining corn pieces.
Add the corn kernels to a clean bowl and cover with water. Stir to clean the corn and strain using a sieve. Rinse a second time.
Prepare the batter: In a small bowl, stir together the flour, rice flour, baking powder, salt, and ground black pepper. Add the red curry paste, minced ginger, garlic, and water. Mix using a spoon until it forms a thick batter.
Next, add the drained corn kernels and stir to coat.
Fry: In a deep saucepan, heat the oil until it reaches about 350°F (175°C). You can test if the oil is hot enough by dipping a wooden spatula or chopstick. If you see bubbles forming around it, the oil is hot.
Using a ¼ measuring cup or large spoon, carefully pour 2-3 tablespoons of the batter into the hot oil.
Fry for 20-30 seconds and flip. Fry for another 30-50 seconds or until golden brown. Use a slotted spoon or spatula to remove from oil and transfer it to a plate lined with kitchen paper towels to remove excess oil.
Repeat with the remaining batter and serve the fritters immediately with a dipping sauce like sweet chili sauce!