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Tod Man Khao Pod - Thai Sweet Corn Fritters 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
  • Cooked red beetroot : 1 whole
  • Rice wine vinegar : 50 ml
  • Caster sugar : 50 g
  • Water : 50 ml
  • Red chilli(s) : 2 whole
  • Frying oil : 75 ml
Method
  • 1

    Finely chop the coriander, stalks and all.

  • 2

    Remove the central stem from the lime leaves and finely chop.

  • 3

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

  • 4

    Chop the red chilli into thin rings.

  • 5

    Boil the rice wine, caster sugar, water, chilli rings until it reduces by one third, allow to cool.

  • 6

    Quarter the cucumber, remove the waery seeds. Grate or shred the beetroot and cucumber.

  • 7

    Mix the grated vegetables with the vinegar mix.

  • 8

    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 to the other side.

  • 9

    Serve with the shreded vegetables.

Chef's tip

«You can vary the vegetables according to availability and personal preferences.»

A tasty alternative to Thai fish cakes, these spicy fritters are addictive and easy to make.

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

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