Thai Corn Fritters Food

THAI CORN FRITTERS

Steps:

• In a large mixing bowl, combine the corn, cilantro, green onion, egg, coconut milk, ginger, garlic chili paste, and curry paste. Stir just unitl combined.
• To the bowl, add the flour, salt, pepper, and baking powder. Stir to combine.
• Heat 1 tbsp of coconut oil in a large skillet over medium heat. once hot, ¼ cup of the corn mixture to the skillet, then flatten the top slightly to form a round circle that is about ½ inch thick.
• Allow the corn fritter to cook for about 2 minutes, or until the underside is golden brown, then flip and cook for an additional 2 minutes on the other side. (tip - Use a thin spatula, such as a fish spatula, to flip the corn friters. If they are falling apart when you try to flip them, then they aren't quite ready to flip.)
• Repeat with the remaining corn mixture, adding additional coconut oil to the pan as neded.
• Serve immediately with optional dipping sauce.

THAI CORN FRITTERS RECIPE

Steps:

• Break eggs into a large mixing bowl. Add fish sauce or salt, and soy sauce. Whisk together.
• Add tofu, corn, green onions, coriander, bell pepper, chili, and turmeric. Stir together.
• Mix the baking powder with the flour (this can be done right in your measuring cup). Add this to the wet mixture a little at a time, stirring to form a thick mixture. Taste-test it for salt, adding more fish sauce, or salt if not salty or flavorful enough.
• Heat the oil in a wok or small frying pan over medium-high heat (the oil should be at least 1 inch deep). When bubbles begin to rise from the bottom of the pan, try dropping in a 1/4 tsp. of the mixture. If it sizzles right away, the oil is ready.
• Drop heaping tablespoons of the mixture into the oil - each one will be a fritter. Tip: Odd shapes are desirable (see photo). Fry at least 1 minute before disturbing - or until they have a more solid form - then gently turn. Fritters are done when they're golden-brown on both sides. Remove from oil and allow to drain on a clean tea towel or paper towel.
• Serve with Thai Sweet Chili Sauce for dipping. ENJOY! To Make Your Own Dipping Sauce: See our Thai sweet chili sauce homemade recipe .

THAI CORN FRITTERS RECIPE (TOD MAN KHAO POD)

Steps:

• Remove the sweetcorn from the can and drain the contents.
• Divide the sweetcorn in half and put one portion into a large bowl.
• Blend the other portion with the red curry paste and eggs for 10-20 seconds.
• Add the flour, kaffir lime leaves and salt into the large bowl with the un-blended sweetcorn and mix.
• Add the blended sweetcorn, curry paste and egg mixture to the rest of the ingredients and mix together again until well combined.
• Next, shape the sweetcorn batter into small balls using two tablespoons.
• Then add a few sweetcorn balls at a time to hot oil, frying until golden brown and crispy.
• Remove the fritters from the oil and allow them to drain and cool down before serving with Thai sweet chilli sauce.

THAI STYLE CORN FRITTERS

Steps:

• For the dressing.
• 1/4 cup fish sauce.
• 1/4 cup lime juice.
• 1 tablespoon peanut oil.
• Place corn kernels, creamed corn, eggs, water chestnuts and basil in a large bowl, mix well. Season with salt and pepper. Whisk in flour until well blended.
• Heat oil in a medium frying pan. Cook fritters in batches, adding 1/4 of a cup of batter to hot oil at a time. Fry until golden brown on both sides. Make sure fritters are heated through. Remove fritters from oil, drain on absorbent paper.
• To make dressing, combine all ingredients in a jug, mix well.
• Combine Asian greens, basil leaves, bean shoots and capsicum in a bowl. Add dressing, toss well.
• Serve fritters topped with salad.

THAI SWEETCORN FRITTERS

Steps:

• Place half the sweetcorn in a blender and whiz until smooth.
• Scrape into a bowl, add the remaining ingredients and beat until you have a thick batter.
• Heat enough oil in a frying pan for shallow frying.
• Use a teaspoon to put spoonfuls of batter in the oil and fry until golden.
• This will take no more than 30 seconds on each side.
• Drain on paper towel.
• Don't make the fritters too big or they won't cook through.
• Mix the ingredients for the dipping sauce together and serve immediately.

THAI CORN FRITTERS (TOD MAN KHAO POD)

Steps:

• Start boiling corn on the cob. Alternately, an equivalent amount of frozen corn can be used in step 5 below.
• Start heating oil in a small cooking pot with the burner set to medium. NOTE: a smaller pot will allow less oil to be used to permit coverage of the fritters. Alternately, other cooking oils can be used.
• Mix masa harina cornflour, baking powder, and 1/2 tablespoon of salt in a mixing bowl.
• Beat egg separately, then add to the dry mix.
• Fold in egg, curry paste, freshly grated ginger, and lime juice until fully blended.
• Cut boiled corn from the cob and blend into the mixture.
• Using a tablespoon, carefully drop spoonfuls of mixture into the oil. Avoid dropping the spoonfuls of mixture to prevent oil spatter. Ideally, a cookie scoop can be used to create uniform fritters.
• The fritters cook quickly in the pan, so watch for browning on the underside. This can happen in a little as 30 seconds.
• Using a fork, carefully turn over the fritters to brown the other side.
• Place completed fritters on a paper towel to remove excess grease.

THAI CORN FRITTERS (TOD MAN KHAO POD)

Steps:

• Start boiling 1 ear of corn while preparing other ingredients.
• Mix cornflour, baking powder, and 1/2 tablespoon kosher salt in a bowl.
• Whisk egg until fully beaten, then add to bowl.
• Combine egg, chili paste, lemongrass paste, and lime juice with dry ingredients. Fold ingredients together until fully blended.
• Cut kernels off cooked ear of corn and break into individual pieces. Combine with batter from previous step until fully blended.
• Add olive oil to a small cooking pot and turn heat to medium. NOTE: using a large pan will cause the oil to spread out too far, making it difficult to fully cook the fritters.
• Allow corn batter to settle at least 15 minutes to allow ingredients to blend.
• Prepare dipping sauce by mixing sweet and sour sauce with sriracha hot sauce (adding more or less as desired to increase or decrease the heat).
• Assuming oil is hot, CAREFULLY add dough to oil using a teaspoon. NOTE: don't drop the dough in; try to release it as close as possible to the surface to prevent oil spatter.
• Watch fritters carefully to prevent burning, as they cook VERY fast.
• Flip each fritter over to cook the other side.
• Fish out each fritter with a slotted spoon and place on paper towel to absorb grease.