Sweetcorn Cakes (Thai Takeaway Style)

5 from 1 vote

Sweetcorn Cakes (Thai Takeaway Style)

Light, crispy corn fritters, flavoured with Thai curry paste & makrut lime leaf.

Cuisine Thai

Keyword corn fritters, thai, tod man khao pod

Prep Time 10

Cook Time 5

Total Time 15

Servings fritters

Ingredients

325g tin of sweetcorn rinsed & drained (260g drained weight)
2 teaspoons Thai massaman curry paste
dash fish sauce
1 generous pinch dried makrut lime leaf crushed
1 spring onion finely sliced
1/2 whisked egg see notes below
1 teaspoon sea salt
2 heaped tablespoons plain flour or as needed
2 heaped tablespoons potato flour or cornflour or as needed
1/2 teaspoon baking powder
vegetable oil for deep frying
sweet chilli sauce to serve

Instructions

Put half of the rinsed and drained sweetcorn in a blender jug. Add the red curry paste, kaffir lime leaf, spring onion, fresh coriander and whisked egg. Blend until the ingredients are combined and pour the blended mix into a large bowl.
To the blended mix, add the remaining sweetcorn, sea salt, plain flour, potato flour or cornflour and baking powder. Mix well. Check the consistency of the mix and add a little more flour if necessary - the batter should fall off of a spoon in one lump.
Cover the mix and set aside in the fridge for 30 minutes. If desired, the mix may stay in the fridge at this stage for up to 24 hours (it may need a little extra flour again just before cooking).
Heat the oil for deep frying to around 160c. Carefully place teaspoon sized amounts of the corn batter into the hot oil and fry the fritters for 3-4 minutes, turning occasionally until golden and crispy on all sides. Don't overcrowd the pan, fry just a few fritters at a time and keep warm in a low oven if necessary whilst you finish cooking the remaining fritters.
Arrange the fried Thai corn fritters on a serving plate and serve with sweet chilli sauce.

Notes

I've used just half an egg in this recipe as this still makes enough corn fritters to serve 4 people easily - just whisk an egg and carefully add half of it to the mix (I typically use the other half in a Thai noodle dish such as Pad See Ew to serve at the same time). You can, of course, double the recipe and use a whole egg if desired. The corn fritter batter will keep in the fridge for 24 hours if you'd prefer to prepare the night before.