Fried Corn Cakes Recipe
Servings: 1
Ingredients
- 2 c. sweet corn kernels
- 1 x egg
- 1 Tbsp. yellow curry paste
- 2 Tbsp. rice flour, up to 3
- 2 Tbsp. light soy sauce
- 1 tsp salt
- 3 Tbsp. wheat flour
- 2 c. vegetable oil
- 4 Tbsp. vinegar
- 4 Tbsp. water
- 1/4 c. sugar
- 1 tsp salt
- 1/2 x chili, crushed
- 1/4 c. peanuts
- 1/4 c. cucumber, thinly sliced
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 8 x dry chilies
- 1/2 tsp grnd cinnamon
- 1 tsp salt
- 1/2 tsp grnd cloves
- 1 Tbsp. minced lemon grass
- 2 Tbsp. minced shallots
- 1 Tbsp. minced garlic
- 1 Tbsp. yellow curry pwdr
Directions
- Mix together the corn, egg, curry paste, rice flour, soy sauce and 1 tsp. salt. Shape the mix with your hands to create circular cakes about 1 inch in diameter.
- Dip the cakes in the wheat flour and then fry immediately in the very warm oil.
- (Don't fry more than 6 to 8 cakes at a time or possibly they won't cook properly.)
- To make the sauce, bring to a boil the vinegar, water sugar, salt and chili.
- Let it cold.
- Lb. the peanuts and add in to the cooled mix. Lastly, add in the cucumber.
- For the curry paste, toast the cumin and coriander seeds in a warm skillet for about 1 minute. Grind toasted seeds in spice grinder. Combine remaining ingredients in food processor and puree.
- NOTE: These little guys are tasty! Scoop up some of the sauce on each one and wolf 'em down. I've used plain curry pwdr instead of the yellow curry paste with good results, but here's the recipe for the paste if you want to go to the effort:
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