Spiced Thai Corn Cakes
Crispy, golden, and bursting with vibrant flavors, Spiced Thai Corn Cakes are the perfect blend of savory and slightly spicy. Made with sweet corn kernels, creamy coconut milk, and a kick of red curry paste, these fritters offer a delightful taste of Thai cuisine in every bite. The combination of all-purpose and rice flours ensures a light and airy texture, while fresh green onion, cilantro, and garlic infuse each cake with aromatic goodness. Quick to prepare and easy to fry to perfection, these corn cakes are a fantastic appetizer or snack, especially when paired with a tangy dipping sauce like sweet chili or lime-cilantro yogurt. Ideal for sharing or as a crowd-pleasing party dish, these Thai-inspired treats are a surefire way to elevate your next meal with bold, exotic flavors.
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Recipe Information
Ingredients
- 2 cups Sweet corn kernels (fresh or frozen, thawed)
- 0.5 cup All-purpose flour
- 0.5 cup Rice flour
- 1 large Egg
- 0.25 cup Coconut milk
- 1.5 tablespoons Red curry paste
- 2 stalks Green onion, finely chopped
- 2 tablespoons Cilantro, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour, rice flour, sugar, salt, and black pepper. Stir to mix.
Add the red curry paste and coconut milk to the dry ingredients, stirring until well combined.
Crack the egg into the mixture and whisk until fully incorporated.
Fold in the sweet corn kernels, chopped green onion, cilantro, and minced garlic. Mix until evenly combined into a thick batter.
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot enough that a small drop of batter sizzles immediately but does not burn.
Using a tablespoon, scoop portions of the batter into the hot oil, gently flattening them into small patties with the back of the spoon.
Cook the corn cakes for 2-3 minutes on each side, or until golden brown and crisp. Avoid overcrowding the skillet; fry in batches if necessary.
Transfer the cooked corn cakes to a plate lined with paper towels to drain any excess oil.
Serve the spiced Thai corn cakes warm with your favorite dipping sauce, such as sweet chili sauce or a lime-cilantro yogurt dip.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 196.2 g | 71% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 31.1 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 88 mg | 7% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1479 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
