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Tod Man Khao Pod- Corn Fritters
- Servings
2 - Prep
15 m - Cook
10 m
Recipe By: Dylan Vickers-Fukakusa
These corn fritters are a study in texture. A crunchy lattice of thin rice flour batter suspends sweet kernels of corn. A backdrop of herbal flavours from the punchy curry paste makes this entree and unforgettable dish.
Ingredients
- 1 ear corn on the cob
- 2 tsp Kaeng Daeng
- 3 tbsp rice flour
- 1 tbsp beaten egg
- 1/4 tsp baking powder
- 1 pinch salt
- 2 pcs kaffir lime leaves
- 700 ml vegetable oil
Directions
-
1
Prepare a heavy-bottomed pot with 700ml oil inside as a set-up for deep frying. Line a small sheet tray or plate with a paper towel for frying.
-
2Incorporate all of the ingredients together in a mixing bowl, reserving a few slices of kaffir lime leaf for garnish.
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3Once the oil temperature reaches 180-190C, place a tablespoon of the batter on one of the sheets of baking paper. Using a spoon, gently slide the baking paper into the oil. Use tongs to remove the baking paper from the corn fritter once it has set a little.
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4Fry until the batter turns golden brown, remove from the oil and drain on a paper towel. Sprinkle a little salt on top and garnish with the julienned lime leaf.
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Printed From otaokitchen.com.au 04/25/2024