Thai Corn Fritters Recipe Tod Man Khao Pod

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THAI CORN FRITTERS (TOD MAN KHAO POD)



Thai Corn Fritters (Tod Man Khao Pod) image

This is my take on the Thai street food, I pan fry the fritters to keep the oil content down (somewhat). The traditional recipe calls for rice flour blended with corn; I use cornflour to give it a more robust flavor.

Provided by Late Night Gourmet

Categories     Thai

Time 15m

Yield 12 fritters

Number Of Ingredients 11

1/2 cup cornflour
1/2 teaspoon baking powder
1 tablespoon kosher salt
1 tablespoon curry paste
1 teaspoon ginger
1 teaspoon lime juice
1 large egg
2 tablespoons sweet and sour sauce
1/2 teaspoon hot sauce
1 ear of corn
2 tablespoons olive oil

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.

Nutrition Facts : Calories 55.1, Fat 3, SaturatedFat 0.5, Cholesterol 15.5, Sodium 617.7, Carbohydrate 6.3, Fiber 0.7, Sugar 0.9, Protein 1.3

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