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Thai Corn Fritters
These Thai corn fritters (tod man khao pod) are addictively tasty little bites, packed with corn and flavored with bright lime leaves and red curry paste. They're easy to make, naturally gluten free and perfect for snacking on, or as part of an appetizer.
- Total Time: 20 minutes
Ingredients
Servings:
6
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250 gcorn frozen or canned
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1.5 tbspflax seeds grounded
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80 gbrown rice flour
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1/2 tspThai-style red curry paste
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1 tspbaking powder
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1 tbsptamari/soya sauce
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1 pckaffir lime leaf
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vegetable oil either enough to deep-fry or enough to submerge half the fritter when frying
Instructions
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Ground the flax seed and mix with 4 tablespoons of water to make 'flax egg' as the binder.
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Prepare kaffir lime leaf: Remove the thick center vein from the leaf. This makes it easier to slice, and the tough center can be too chewy to eat. Thinly slice the kaffir lime leaf lengthways.
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Put half of the corn in a food processor together with the flax egg and all the remaining ingredients (excluding the kaffir lime leaf and oil). Process until you get a smooth batter.
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Transfer the batter to a mixing bowl. Add the other half of the corn kernels and finely shredded kaffir lime leaves and mix well.
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Place the mixture in the fridge for 30 minutes. If the mixture runs off the spoon after chilling, stir in an extra 1-2 spoons of rice flour to thicken.
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Shallow fry using 2 tablespoons of batter for each fritter.
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Serve hot with sweet chili sauce.
