Thai Corn Cakes
Crispy, golden, and bursting with authentic Thai flavors, these Thai Corn Cakes are the ultimate appetizer or snack to elevate your next meal. Made with fresh corn kernels, infused with aromatic red curry paste, and garnished with fragrant kaffir lime leaves and cilantro, these savory fritters are a delightful balance of texture and flavor. The batter, enriched with creamy coconut milk and seasoned soy sauce, fries to perfection, creating irresistibly crunchy cakes with a soft, flavorful center. Served alongside a tangy-sweet chili dipping sauce, these corn cakes are a quick 30-minute recipe that’s as easy to make as it is to devour. Ideal for entertaining or as a light meal, these gluten-free-friendly treats are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups Fresh corn kernels
- 1 cup Rice flour
- 0.25 cup All-purpose flour
- 2 tablespoons Red curry paste
- 1 large Egg
- 0.5 cup Coconut milk
- 2 Scallions, thinly sliced
- 0.25 cup Cilantro, chopped
- 2 Kaffir lime leaves, finely chopped
- 1 teaspoon Sugar
- 1 tablespoon Soy sauce
- 2 cups Vegetable oil (for frying)
- 0.5 cup Sweet chili sauce (for serving)
Instructions
In a large bowl, mix together the rice flour, all-purpose flour, and sugar.
In another bowl, whisk the egg, coconut milk, soy sauce, and red curry paste until smooth.
Combine the wet ingredients with the dry ingredients, stirring to form a thick batter.
Fold in the corn kernels, scallions, cilantro, and chopped kaffir lime leaves. Mix until evenly distributed.
Heat the vegetable oil in a deep skillet or wok over medium heat until it reaches 350°F (175°C).
Scoop about 2 tablespoons of the batter and carefully drop it into the hot oil, flattening slightly with the back of a spoon.
Fry the corn cakes in batches, cooking for 2-3 minutes per side, or until golden brown and crisp.
Transfer the cooked corn cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with sweet chili sauce on the side for dipping.
Nutrition Facts
Calories |
5595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 488.9 g | 627% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 321.5 g | 117% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 100.0 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 125 mg | 10% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1826 mg | 39% | |
*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.
