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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