Thai Corn Fritters (ทอดมันข้าวโพด)


thai corn cakes

 I’m traveling. Again. I’m rarely home these past several months. But I’m not complaining.

So here’s a short post — a link, really — to tide you over until I can write a real post.

Check out my corn fritter recipe on Serious Eats. These are delicious! I love them a lot, and I hope you will too. Be sure to serve them with Thai sweet chili sauce or Thai Sriracha (for those who can’t find Thai Sriracha, you can use the American Sriracha — you know, the so-called rooster sauce — and mix it with sour cream or mayo as the sauce is stronger and spicier than the gentler, sweeter real Thai Sriracha which I prefer for this particular dish).

6 Responses to Thai Corn Fritters (ทอดมันข้าวโพด)

  1. simstar September 9, 2012 at 12:26 pm #

    My dad used to make something similar only it was mostly ground pork with corn. One of my favourite dishes of his when I was growing up. I don’t remember him ever making just corn fritters, but this looks worth a try.

  2. Colette September 18, 2012 at 4:53 pm #

    Hi Leela,

    I’ve tried your thai corn fritters and I’ve absolutely fallen in love with them! I love the mild curry sauce and the hint of keffir lime leaf in that super crunchy texture! but, the two times I’ve made them they burst a lot into individual corn bits here and there as I fry them. So, they don’t look as nice as yours as they don’t hold well together? I’ve tried again adding a little extra rice flour or egg, but it still happens. Any ideas on why that happens and how I can improve it? thanks!

    • Leela September 20, 2012 at 3:35 am #

      Colette, my guess is that either the batter was dropped from too great a height from the oil or the oil was too hot that the fritters burst before they can form a shape (they’re supposed to sink first, hold their shape, then float). Another possibility is that different brands of rice flour perform differently. To be absolutely sure, whenever you make a Thai recipe that calls for rice flour, use this brand: http://shesimmers.com/portfolio-items/rice-flour-paeng-khao-chao-แป้งข้าวเจ้า-2

      • Colette September 24, 2012 at 2:47 am #

        Thank you! Now that you mention it,I am pretty sure the oil was definately very hot as i took care to drop them in lightly but as soon as each hit the oil they burst into many bits and pieces! Thank you! Will soon try again!

  3. JR June 9, 2013 at 11:46 am #

    Delicious. The whole family devoured this w/the early summer corn. Next time, I’ll use more salt and a little more curry paste.

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