Best 4 Thai Corn Cakes Recipes

THAI FISH CAKES

Steps:

• Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
• Shape mixture into patties, and dust with flour.
• Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.

SPICY CORN CAKES

Steps:

• Remove the kernels of corn from the cob. The best way to do it is to remove by hand, peeling in a downward motion, one at a time. This preserves the whole kernel, and leaves them juicy and flavorful when you bite into them. If you're lazy, you can use a knife and slice them off. Or even lazier, just get frozen corn. Whole kernels do taste better, however, and don't explode when you fry them. In a bowl, add the corn, flour, egg, curry paste, sugar and lime leaves. Mix well. Drop by rounded spoonful (and smush a bit once in the pan to flatten) into hot oil. Cook on medium-high heat until golden brown, flipping once. It should take about one minute per side. Serve with Slightly Pickled Cucumber Salad.

THAI CORN CAKES

Steps:

• Preheat oven to 350*F.
• Spread corn out in a single layer on a lightly oiled baking sheet.
• Roast corn for 12 to 15 minutes. Cool and divide into 2 batches.
• While corn is cooking, prepare chopped ingredients(cilantro, garlic, jalapeno,and bell pepper). Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Purée in a food processor. Fold in remaining corn by hand.
• Heat corn oil to medium high in a skillet. Drop in 12 heaping tablespoons of batter and fry until golden brown, turn over and fry other side till golden brown. Serve with a dipping sauce if desired. Enjoy!

THAI CORN CAKES

Steps:

• In food processor or blender, puree half the corn. Add garlic, shallots.
• and cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper.
• Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into.
• large bowl. Fold in all but 1 tablespoon of remaining corn.
• Heat oil in non-stick skillet over medium-high heat until shimmery.
• For each corn cake, drop about 2 tablespoons batter into pan. Cook in.
• batches about 2 minutes, or until golden, turning once. Drain on paper.
• towels and keep warm.
• To serve, make 2 stacks of corn cakes on small serving platter. Scatter.
• with remaining 1 tablespoon corn kernels and green onions. Drizzle.
• generously with chili sauce.