Heat oil in either a cast iron skillet or Fry Daddy. I love to use my Fry Daddy for frying foods. If you use a skillet, add about 1.5 cups of oil (enough to fry the fritters in) and heat to about 375 degrees.
Slice kernels off the corn cobs and set aside. You’ll want 2-2 1/2 cups of kernels (I like more kernels!)
In medium sized mixing bowl whisk together flour, rice flour, baking powder, salt and pepper. In small mixing bowl whisk together the coconut milk, egg, red curry paste, and fish sauce. Stir wet mixture into dry mixture and combine well.
Fold in corn, cilantro, and green onions.
Drop corn fritter batter by tablespoons into oil and fry until golden brown on each side, turning as needed. Drain on paper towels. Keep warm until serving. Serve with sweet chili sauce.