Thai · Lunch
Fried Corn Cakes
Corn cakes are shallow-fried Thai-style fritters made from sweet corn kernels folded into a light rice flour and egg batter with red curry paste, scallion and cilantro. Pan-fried until golden and crisp-edged, they are served with a sweet chili dipping sauce and lime wedge.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
348Calories
9.2gProtein
14.8gFat
46.3gCarbs
15.2gSugar
3.7gFiber
631mgSodium
168mgChol
2.4gSat Fat
370mgPotassium
45mgCalcium
1.7mgIron
0.4mcgVitamin B12
21mgVitamin C
low-calorie
spice-route
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Combine corn kernels, red curry paste, rice flour, cornstarch, beaten egg, thinly sliced scallion, sugar and cilantro in a bowl; stir until a thick, sticky batter forms.
2
Fry
Heat sunflower oil in a nonstick skillet over medium heat until shimmering; drop batter in two spoonfuls, flatten each to 2.5 inches wide, and fry 3 to 4 minutes per side until golden.
3
Drain
Lift cakes onto a paper-towel-lined plate and rest for 1 minute so excess oil absorbs and the crust stays crisp.
4
Plate
Arrange corn cakes on a plate with sweet chili sauce, lime wedge and cilantro leaves for serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g corn kernels, fresh or thawed from frozen
- 2 tbsp2 tbsp red curry paste
- 6 tbsp50g rice flour
- 2 tbsp16g cornstarch
- 22 small eggs, beaten
- 22 scallion
- 2 tsp2 tsp sugar
- 2 tbsp30ml sunflower oil, for pan-frying
- 4 tbsp60ml sweet chili sauce, for dipping
- 22 lime wedge, for serving
- 2 tbsp2 tbsp cilantro leaves, for garnish
