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
THAI CORN FRITTERS (TOD MAN KHAO POD)
This is my take on a Thai street dish. I pan fry them to avoid saturating them with oil, which can result from deep frying. While I try to make everything healthy, this is too tasty to ignore. Go ahead...have a few.
Provided by Late Night Gourmet
Categories Thai
Time 30m
Yield 12 fritters
Number Of Ingredients 12
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.
Nutrition Facts : Calories 53.4, Fat 3, SaturatedFat 0.5, Cholesterol 15.5, Sodium 617.4, Carbohydrate 6, Fiber 0.6, Sugar 0.8, Protein 1.2
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