Thai Inspired Corn Cakes
 
Prep time
Cook time
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Recipe type: Appetizer
Cuisine: Thai
Serves: 2-4
Ingredients
  • 2-4 cups frozen corn, thawed, squeezed to remove excess water, measure depends on how much you want to make, 2 cups for a smaller batch and 4 for a larger one
  • handful of fresh cilantro, leaves and stems, washed – this is to taste, I love cilantro, omit if you do not care for it or cut quantities to suit your tastes
  • 1-2 gloves fresh garlic
  • 1-2 teaspoons garlic chili sauce, to taste, omit if you dislike heat
  • small handful of fresh green beans, very thinly sliced
  • 1-2 tablespoons fish sauce
  • 1-2 tablespoons of Thai curry paste, I often use yellow or green, use your favourite,
  • 1 egg
  • enough flour to bind the mixture together, start with as little as you think you need,
  • 1-2 tablespoons vegetable oil for frying
Instructions
  1. I divide the corn in roughly half, one part goes into a food processor and the other half is kept whole and is folded into the batter. In a food processor, add half the corn, cilantro and garlic and process until well blended and smooth.
  2. In a bowl, add the remaining fresh corn, garlic chili sauce, thinly sliced green beans, fish sauce, curry paste, egg and the processed corn mixture. mix until incorporated, then start adding your flour, it’s really by the eye, you’ll add as much or little as you need based on how wet or loose your batter mixture is. You’re looking to get a mixture that is thick enough to hold together when you shallow fry but not so thick as to leave them dense or pasty when they are cooked. It might be hit or miss at first, to get the balance just right and to your liking – go with your instincts here. Don’t over mix, just enough to pull it all together.
  3. Now you’re ready to fry up the corn cakes, I usually use a cast iron skillet, I find they fry up nicely and hold heat well producing a nice crisp well cooked corn cake. or you can use whatever pan you have on hand, this time I used a non-stick pan.
  4. Heat your pan, med-high heat, add your oil and allow to come up to temperature. I use tablespoons to drop the mixture into the pan, spreading out the mixture to an even thickness – not to thick or to thin. Don’t over crowd your pan, fry a few up at a time, till golden brown, then turn and fry the other side.
  5. When cooked, transfer to paper towels and drain, transfer to a warmed plate – I like to microwave my plates for about 20 seconds.
Recipe by Culinary Zest at http://culinaryzest.com/thai-inspired-corn-cakes/