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."
 
Download
photo by Late Night Gourmet photo by Late Night Gourmet
photo by Late Night Gourmet
Ready In:
15mins
Ingredients:
11
Yields:
12 fritters
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes