Thai Corn Cakes

Celebrating the many culinary cultures Felixstowe is proud to have…

This scrumptious recipe for corn fritters is a real treat, and it’s also vegetarian plus gluten free! – corn, tofu and a variety of vegetables. The corn fritter batter takes only minutes to make. An easy treat that made with corn, tofu, and a variety of vegetables. The corn fritter batter takes only minutes to stir is terric as an appetiser, snack or nger food for a party. For a dip, I like to have them with Thai Sweet Chilli together, then just drop spoonfuls into hot oil and fry for a few minutes. An easy treat that is terrific as an appetizer, snack, or finger food for a party. For a dip, I like them with Thai Sweet Chili Sauce, which now seems to be available in most grocery stores – look for it in the Asian Sauce, which now seems to be available in most grocery stores.

Cook Time: 10 minutes

Makes 12-15 small corn fritters.

Prep Time: 10 min

 

Ingredients

1 cup of rice our, or scant 1 cup of regular white our

1 tsp of baking powder

 2 tbsp Golden Mountain Sauce or sh sauce

2 tbsp soy sauce

 2 eggs

1/2 block medium or rm tofu cut into small cubes

1 cup of sweetcorn (cut fresh o the cob or frozen) I•n4gspriengdoineions/tssca:llions, sliced

1 loose cup of fresh chopped coriander

1/2 diced green pepper

1 fresh minced red or green chilli or 1/2 tsp cayenne pepper

1/3 tsp tumeric

1-2 kaffir lime leaves, snipped into slivers

Method:

Break eggs into large bowl and add the Golden Mountain sauce and soy sauce. Whisk together. Add tofu, sweetcorn, onion, coriander, green pepper, chilli, tumeric and lime leaves and stir. Mix separately the baking powder with the flour and add this to the wet mixture. Add salt and extra sauces to taste. Heat oil in a wok over medium heat (oil must be about 2cm deep). When bubbles begin to rise from the bottom of the wok or the oil begins to “move” across the bottom of the wok, try dropping in a 1/4 tsp of the mixture. If it sizzles and begins to cook the oil is ready. If not, heat the oil for a little longer. When the oil is hot enough, drop in the mixture one tablespoon at a time so you have enough room in your wok for the fritters not to touch each other or stick together. Allow to cook for 1 minute before disturbing – or until they have a more solid form. Then gently turn them with tongs or a spatula to fry the other side. When golden brown, remove and drain on absorbent towel or paper. Continue cooking the fritters in batches until all the mixture is used. Serve with your Thai Sweet Chilli Sauce! Yum… Now enjoy!

Recipe by Detelina from the wonderful Thai Hut on Undercliff Road West.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *