Thai cuisine · Vegetable Dishes

Tod Man Khao Pod

Crispy fried corn fritters with red curry paste and kaffir lime leaves, served with sweet chili sauce.

Ingredients · for 4 servings

• 500 g corn kernels (fresh or frozen, thawed)
• 2 tbsp red curry paste
• 1 egg
• 4 tbsp rice flour
• 2 tbsp flour
• 2 kaffir lime leaves
• 2 spring onions
• 1 tsp sugar
• 1 tsp salt
• 400 ml frying oil
• 100 ml sweet chili sauce

Instructions

1. Roughly crush a third of the corn kernels in a mortar or blender so the mixture binds, and combine with the whole kernels in a bowl; work through the remaining steps.
2. Remove the tough center vein from the kaffir lime leaves and cut into hair-thin strips, and slice the spring onions into fine rings.
3. Mix the corn with curry paste, egg, rice flour, flour, sugar, salt, lime leaves and spring onions into a thick, moldable mixture and let rest for 10 min.
4. Heat the frying oil in a pot to 170°C – a drop of batter must sizzle immediately and rise to the surface within 3 sec.
5. Shape flat fritters of about 6 cm using two tablespoons, add in batches and fry for 2–3 min per side until golden brown and crisp at the edges.
6. Drain the fritters on paper towels and serve hot with the sweet chili sauce as a dip.