Spiced Thai Corn Cakes

"Delicious snack that is perfect when dipped into a sauce such as my Cucumber Vinegar Sauce."
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Ready In:




  • Combine all ingredients except for the oil, mixing well.
  • Set aside for about 10 minutes to allow the baking powder to become activated Heat oil in large pan or flat-bottomed wok over medium to high heat.
  • Drop large teaspoonfuls of corn mixture into the oil.
  • Allow to fry about 3 minutes each, until golden, turning once or twice.
  • Remove corn cakes from oil and place on paper or cloth towel to wick excess oil away.
  • Arrange on plate and serve.

Questions & Replies

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  1. These were waaay good. I forgot the celery, so I just added more corn.
  2. These were really unique tasting and good--kind of like Asian corn latkes. I only used 1/2 T red curry paste and it was still too spicy (and I love spicy food), so I think it depends on the paste. Thanks for posting this!


I'm not much of a cook, but I have a long history of avidly adoring the end results of cooking. Before retirement I worked as a crime scene investigator (No, I don't know as much as the stars of CSI apparently do and Yes, I am just as good looking), which means liver is not at the top of my list for dinner. My favorite son, who is an excellent cook, alerted me to this site and I'm finding it fascinating. I enjoy languages. Can't figure out why everyone doesn't learn Esperanto. :) My greatest passion is my 17 year old wife. Well, she was 17 when I met her and 37 years later she still looks the same as far as I am concerned so she must be still 17, right? Next in order are our kids: Two biological, 1 adopted, 4 foster, and one exchange student who either belongs to us or to some people in Japan (personally I think she belongs to us!!) Next passion are the 15 (to date) grandkids. Peeves? Onions!! I loathe, hate, disdain, detest, abhor, and simply dislike 'em. A month off? Visit the kids!! After that? Maybe, just maybe, update my web page.
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