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Spicy corn fritters, Tod Man Khao Pod Recipe

Ingredients for people

  • Sweetcorn : 240 g
  • Red curry paste : 30 g
  • Rice flour : 50 g
  • Whole egg(s) : 1 whole
  • Fresh coriander : 0.1 bunch
  • Palm sugar : 10 g
  • Lime leave(s) : 2 whole

  • For the garnish(es)
  • Cucumber(s) : 1 whole
  • Daikon(s) : 100 g
  • Cooked red beetroot : 1 whole
  • Rice wine vinegar : 50 cl
  • Palm sugar : 50 g
  • Water : 50 ml
  • Red chilli(s) : 2 whole
  • Cumin seed(s) : 1 Tsp
  • Frying oil : 40 ml
Method
  • 1

    Finely chop the coriander, pull the stem out of the lime leaf and finely chop.

  • 2

    Mix together the corn, curry paste, flour, egg, sugar and chopped herbs to form a paste.

  • 3

    Chop the red chilli into thin rings.

  • 4

    Boil the rice wine, palm sugar, water, chilli rings and cumin till it reduces by one third, allow to cool.

  • 5

    Peel the daikon and the beetroot, grate on a mandolin or cheese grater.
    Cut the cucumber in half, remove the seeds and grate as well.

  • 6

    Mix the grated vegetables with the sugar/vinegar mixture.

  • 7

    Heat the oil up in a large frying pan, when hot drop tablespoons of the batter in, push down with the back of the spoon until the have evened out, fry on a medium heat until golden, flip over and do the same.

  • 8

    Serve with the pickle veg.

Chef's tip

«Feel free to add things like prawns, peas or peppers to your fritters»

A version of Tod Man Pla or Thai fish cakes, these are spicy sweetcorn fritters made in no time at all.

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  • Preparation  5mins
  • Cooking time  5mins
  • Rest time  10mins

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