Thai Corn Fritters Tod Man Khao Pod Recipes

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THAI CORN FRITTERS (TOD MAN KHAO POD)



Thai Corn Fritters (Tod Man Khao Pod) image

This is my take on the Thai street food, I pan fry the fritters to keep the oil content down (somewhat). The traditional recipe calls for rice flour blended with corn; I use cornflour to give it a more robust flavor.

Provided by Late Night Gourmet

Categories     Thai

Time 15m

Yield 12 fritters

Number Of Ingredients 11

1/2 cup cornflour
1/2 teaspoon baking powder
1 tablespoon kosher salt
1 tablespoon curry paste
1 teaspoon ginger
1 teaspoon lime juice
1 large egg
2 tablespoons sweet and sour sauce
1/2 teaspoon hot sauce
1 ear of corn
2 tablespoons olive oil

Steps:

  • Start boiling corn on the cob. Alternately, an equivalent amount of frozen corn can be used in step 5 below.
  • Start heating oil in a small cooking pot with the burner set to medium. NOTE: a smaller pot will allow less oil to be used to permit coverage of the fritters. Alternately, other cooking oils can be used.
  • Mix masa harina cornflour, baking powder, and 1/2 tablespoon of salt in a mixing bowl.
  • Beat egg separately, then add to the dry mix.
  • Fold in egg, curry paste, freshly grated ginger, and lime juice until fully blended.
  • Cut boiled corn from the cob and blend into the mixture.
  • Using a tablespoon, carefully drop spoonfuls of mixture into the oil. Avoid dropping the spoonfuls of mixture to prevent oil spatter. Ideally, a cookie scoop can be used to create uniform fritters.
  • The fritters cook quickly in the pan, so watch for browning on the underside. This can happen in a little as 30 seconds.
  • Using a fork, carefully turn over the fritters to brown the other side.
  • Place completed fritters on a paper towel to remove excess grease.

Nutrition Facts : Calories 55.1, Fat 3, SaturatedFat 0.5, Cholesterol 15.5, Sodium 617.7, Carbohydrate 6.3, Fiber 0.7, Sugar 0.9, Protein 1.3

THAI SWEETCORN FRITTERS



Thai Sweetcorn Fritters image

I learned to make these at a course run by Leith's cooking school in London. They're really easy to make and go well with Thai curries.

Provided by Sackville

Categories     Corn

Time 20m

Yield 12-16 fritters

Number Of Ingredients 12

340 g sweetcorn, drained or frozen (precooked)
3 -4 tablespoons flour
2 tablespoons rice flour
1 tablespoon green curry paste
1 teaspoon fish sauce
oil (for frying)
4 tablespoons sugar
120 ml cold water
2 teaspoons fish sauce
1 red chile, seeded and finely chopped
1 green chili, seeded and finely chopped
1 tablespoon lime juice or 1 tablespoon vinegar

Steps:

  • Place half the sweetcorn in a blender and whiz until smooth.
  • Scrape into a bowl, add the remaining ingredients and beat until you have a thick batter.
  • Heat enough oil in a frying pan for shallow frying.
  • Use a teaspoon to put spoonfuls of batter in the oil and fry until golden.
  • This will take no more than 30 seconds on each side.
  • Drain on paper towel.
  • Don't make the fritters too big or they won't cook through.
  • Mix the ingredients for the dipping sauce together and serve immediately.

Nutrition Facts : Calories 56.2, Fat 0.3, SaturatedFat 0.1, Sodium 177.2, Carbohydrate 13.1, Fiber 0.8, Sugar 5.7, Protein 1.3

THAI CORN FRITTERS RECIPE (TOD MAN KHAO POD)



Thai Corn Fritters Recipe (Tod Man Khao Pod) image

Thai Corn Fritters Recipe (Tod Man Khao Pod) by Thai Food Online Tod Man Khao Pod, which actually translates to 'Fried Corn Fritters' in English is a vegetarian-friendly variation of traditional Thai fish cakes or 'Tod Man Plaa'. Served with Thai sweet chilli sauce, corn fritters are a popular street food snack in Thailand during summer, and so street vendors often make them in large batches. Using typical Thai or Asian pantry ingredients, Thai corn fritters are simple to make, combining cooked corn, red curry paste, kaffir lime leaves and flour into small patties which are then deep fried in cooking oil. There is the option to use different types of corn for this recipe, from fresh to frozen. However, canned sweetcorn is usually the best option. That's because it's already portioned, cooked and ready to use in the recipe. Frozen corn would have to be thoroughly defrosted and then cooked before preparing this recipe. While Thai corn fritters are comparable to Thai fish cakes, the key difference with these corn fritters is in their elasticity. They are more firm and crispy in texture with a delicious sweet taste.

Provided by by Thai Food Online

Time 25m

Number Of Ingredients 8

256g Sweetcorn
1 Tbsp Red Curry Paste
96g All Purpose Flour
2 Eggs
3 Shredded Kaffir Lime Leaves
Vegetable Oil
Sweet Chilli Sauce
Salt

Steps:

  • Remove the sweetcorn from the can and drain the contents.
  • Divide the sweetcorn in half and put one portion into a large bowl.
  • Blend the other portion with the red curry paste and eggs for 10-20 seconds.
  • Add the flour, kaffir lime leaves and salt into the large bowl with the un-blended sweetcorn and mix.
  • Add the blended sweetcorn, curry paste and egg mixture to the rest of the ingredients and mix together again until well combined.
  • Next, shape the sweetcorn batter into small balls using two tablespoons.
  • Then add a few sweetcorn balls at a time to hot oil, frying until golden brown and crispy.
  • Remove the fritters from the oil and allow them to drain and cool down before serving with Thai sweet chilli sauce.

Nutrition Facts : Calories 359kcal Protein

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