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.
Nutrition Facts : Calories 214 kcal, Carbohydrate 25 g, Protein 5 g, Fat 12 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 675 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
THAI STYLE CORN FRITTERS
I got this of the Sunrise Morning Show. So easy and so different and delicious. The family loves them. I must admit I did serve them with Sweet Chilli Sauce!!!
Provided by Tisme
Categories Corn
Time 25m
Yield 6 fritters, 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 253, Fat 4.4, SaturatedFat 1.2, Cholesterol 141, Sodium 401.6, Carbohydrate 47.6, Fiber 4.9, Sugar 5.4, Protein 10.2
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 .
Nutrition Facts : Calories 200 kcal, Carbohydrate 8 g, Cholesterol 28 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, Sodium 1199 mg, Fat 17 g, ServingSize 12-15 portions (12-15 servings), UnsaturatedFat 15 g
THAI CORN FRITTERS (TOD MAN KHAO POD)
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
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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