Thai Corn Fritters (Tod Man Khao Pod)
"This is my take on a Thai street dish. I pan fry them to avoid saturating them with oil, which can result from deep frying. While I try to make everything healthy, this is too tasty to ignore. Go ahead...have a few."
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
12 fritters
ingredients
- 1⁄2 cup masa harina cornflour
- 1⁄2 teaspoon baking powder
- 1 tablespoon kosher salt
- 1 tablespoon garlic and red chile paste
- 1 tablespoon lemongrass paste
- 1 teaspoon freshly grated ginger
- 1 large egg
- 1 teaspoon lime juice
- 1 ear of corn
- 2 tablespoons sweet and sour sauce
- 1⁄2 teaspoon hot sauce (sriracha)
- 2 tablespoons olive oil (for frying)
directions
- Start boiling 1 ear of corn while preparing other ingredients.
- Mix cornflour, baking powder, and 1/2 tablespoon kosher salt in a bowl.
- Whisk egg until fully beaten, then add to bowl.
- Combine egg, chili paste, lemongrass paste, and lime juice with dry ingredients. Fold ingredients together until fully blended.
- Cut kernels off cooked ear of corn and break into individual pieces. Combine with batter from previous step until fully blended.
- Add olive oil to a small cooking pot and turn heat to medium. NOTE: using a large pan will cause the oil to spread out too far, making it difficult to fully cook the fritters.
- Allow corn batter to settle at least 15 minutes to allow ingredients to blend.
- Prepare dipping sauce by mixing sweet and sour sauce with sriracha hot sauce (adding more or less as desired to increase or decrease the heat).
- Assuming oil is hot, CAREFULLY add dough to oil using a teaspoon. NOTE: don't drop the dough in; try to release it as close as possible to the surface to prevent oil spatter.
- Watch fritters carefully to prevent burning, as they cook VERY fast.
- Flip each fritter over to cook the other side.
- Fish out each fritter with a slotted spoon and place on paper towel to absorb grease.
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RECIPE SUBMITTED BY
Late Night Gourmet
Harrison Township, Michigan
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited.
I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe.
I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
