Why does it work
- Hydrating the batsman with purid corn in fritters with maximum corn taste.
- By turning the entire kernel in the batsman, the fritters are made with juicy corn pockets that you bite in them.
If you like the taste of the classic Thai fish cakeIt is very likely that you will also like these small corn friends. They are also experienced with curry paste and Makrat lime leaves that are chopped into superfine strips.
You will not find a bouncy, elastic texture of the classic fish cake in these corn friends. But whatever you get is the opposite of the crisp edges, a little chewing interior, and the texture between the purd and the entire corn kernel. Although this is a non-vegetarian way that Lacto-Ovo Vegetarian Thai can enjoy the taste of Thai fish cake, it is also a delicious anxious/snack for those of us who do not avoid meat.
Gambhir Eats / Fred Hardy
The use of Makrat Lime leaves in this recipe can give some of you tired sighs. It is difficult to find them, I know. I live with a large Asian community and many great Asian markets in the big city, but I still find it difficult to get regular fresh or frozen Makrat Lime leaves. So if you cannot find Makrut lime leaves, use Thai basil leaves – Basili, if you can find all this – and these fritters will be equally great, although a little different.
September 2012
Tod Man Khao Pod (Thai Corn Friends)
Cook mode
(keep screen awake)
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4 Ear Of corn (2 pounds total; 907 grams) (See Note)
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1 Spoon (15 mL) Thai red curry paste
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1 Big Egg
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3/4 cup Rice flour (About 3 1/2 ounce; 100 grams)
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1 small spoon baking powder
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1/2 Tonge Diamond Crystal Kosher Salt; Use half from volume for table salt
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3 Makrut leaves lime Or 1/4 cup Thai basil leaves
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1 Fourth Vegetable oil To fry deep
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Store-fed or homemade Thai sweet chili sauce
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Remove corn kernels from cobs (you must have about 2 1/2 cup kernels). Add oil to 1 inch depth in a pan, small Dutch oven, or large heavy-level saucepan. Heat the oil to 300 ° F (149 ° C) on medium heat. Line a large plaater or remade baking sheet with paper towels; Cancel.
Gambhir Eats / Fred Hardy
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Reserve half of the corn kernel and place the other half in a blender or food processor with red curry paste, egg, rice flour, baking powder and salt; Just blend until smooth and batsman, about 30 seconds. Transfer the mixture to a medium bowl.
Gambhir Eats / Fred Hardy
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Stack Makrut lime leaves (or basil leaves) and roll them tightly. Finely slices the roll crosswiz as much as possible. Fold the Makhrat Lime Leaf Strips in a corn batsman with the entire corn kernel.
Gambhir Eats / Fred Hardy
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While working in about 6 batches at a time, drop 1 tbsp of the corn batsman in oil very slowly. This helps to drop the batsman close to the oil surface so that the fritter batter can be kept together. Do not over-Fil Pot. Once the fritters float at the top, sometimes keep frying, sometimes flipping, as long as the fritters are golden brown and start darkness around the edges, 3 to 4 minutes. Using a slapped spoon, transfer them to paper towel-interested plater. Return the temperature of the oil to 300 ° F (150 ° C) and repeat with the remaining batches of the fritters.
Gambhir Eats / Fred Hardy
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Allow the last batch of the fritters to cool slightly before serving them with Thai sweet chilli sauce.
Gambhir Eats / Fred Hardy
Special equipment
Dutch oven Or Grow
Note
Frozen corn kernels can also be used in this recipe. Be sure to melt them completely and squeeze as much moisture as possible.
