(Thai corn fritters)
Corn fritters originate from the southern United States where European cooking techniques collided with Native American ingredients. In South-East Asia, corn fritters gained popularity in Indonesia where the climate was suited for maize production and the Portuguese were on hand to offer the cooking method. From there, the idea of corn fritters (‘perkedel jagung‘ in Indonesia) spread out into Thailand (‘tod man khao pod‘) and the Philippines (‘marauyang mais‘).
This version of tod man khao pod is lightly adapted from Serious Eats.
Tod man khao pod
- 4 ears of corn, stripped (or 800g frozen sweetcorn)
- 1 tbsp Thai red curry paste
- 1 egg
- 90g rice flour
- 1 teaspoon baking powder
- Half tbsp salt
- Small handful of Thai basil leaves, chiffonade
- Oil sufficient to deep fry
Heat the oil to 150˚C in a wok.
Reserve half of sweetcorn kernels and place the other half in the blender or food processor along with red curry paste, egg, rice flour, baking powder, and salt. Blend until smooth and transfer mixture to a bowl. Fold in the shredded basil leaves into corn batter along with reserved whole corn kernels.
Fry the corn in tablespoon quantities without over-filling the wok. Once the fritters float, flip them brown the other side, fish out with a spider spoon and place on a sheet of absorbent paper. Continue until all the batter is used.
Serve warm with Thai sweet chili sauce.