Spicy Thai Corn Cakes, 'Todman Khao Phot'

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Corn is a staple used widely throughout Thailand, whether it's sold by streetside vendors that cook it on a charcoal grille, added to ice cream (really!) or spooned onto pizza.

Here's an enjoyable fried corn snack, which would most likely be served with a sweet chile sauce for dipping. A nice party snack, or quick lunch. This is a vegetarian recipe.


2 cups fresh corn (about 4 ears), remove the corn from the cob
1 egg
1/2 cup rice flour
3-4 tablespoons coconut milk
2 tablespoons prik khing curry paste or red curry paste if you prefer
1 teaspoon salt
4 or 5 fresh kaffir lime leaves, thinly sliced
1/2 cup sliced long green beans
2 cups oil for frying


Starting with the corn, mix all ingredients together except for the oil. Add egg to corn, followed by rice flour, then coconut milk, followed by the next 4 ingredients. Mix everything up well, being careful not to crush the corn kernels.

In a wok, heat oil over medium heat. Form the dough into 1 inch thick balls, flatten slightly using a spoon (see photo below). Fry in hot vegetable oil. Remove from oil when golden brown, let excess oil drip onto a paper towel, serve and enjoy.

We made our own quick authentic sauce to serve with the corn cakes, but you can use ready-made sweet chile sauce if you'd like.

1/4 cup white vinegar
1 tablespoon sugar
1 teaspoon salt

Mix the above ingredients over medium heat and stir until dissolved. Remove from heat and add two fresh Thai chiles that have had their seeds removed, sliced up, and pulverized in a mortar and pestle. Stir together and set aside to cool. Separately, slice up a fresh cucumber. Add the cucumber slices to your sauce, then top with roasted peanuts that have been crushed in a mortar & pestle. Enjoy!

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