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Thai Fried Sweet Corn Cakes
From Dorothy McNett's recipes at www.dorothymcnett.com. Select a stir-fry pan with a deep and flat bottom to control the oil for deep frying.
2 cups sweet corn kernels ( 2-3 ears)
First make the sauce and let it stand to cool. To make the sauce, bring to a boil the vinegar, water, sugar, salt and chili. Let it cool. Then chop the peanuts and add to the cooled mixture along with the cucumber slices. Set aside. When ready to serve, make the cakes. Cut the corn from the cobs and whirl them in a food processor or mash them with a potato masher to break up the whole kernels, to "cream" them a bit. In batter bowl, mix together the corn, egg, curry paste, rice flour, soy sauce, and salt. Shape the mixture with your hands to form circular sort of flat cakes about 1- 1 1/2 inch in diameter. Dip the cakes in the all-purpose flour and fry immediately in the hot oil (365 degrees on a thermometer). Serve with the dipping sauce.
Recipe created 1997-06-10.