Thai Fried Sweet Corn Cakes Recipe

From Dorothy McNett's Recipe Book.

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Thai Fried Sweet Corn Cakes

From Dorothy McNett's recipes at 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)
1 egg
1-2 teaspoons curry paste
3 tablespoons rice flour
2 tablespoons soy sauce
1/2 teaspoon fine sea salt
3 tablespoons unbleached all-purpose flour
2 cups or so of good quality vegetable oil for frying (corn or peanut)

For the Sauce:
1/4 cup white vinegar
1/4 cup water
1/4 cup sugar
1 teaspoon fine sea salt
1/2 hot red chili, sliced very thin into rounds
1/4 cup peanuts
1/4 cucumber, sliced very thin

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.

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