PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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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

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.
2

Incorporate all of the ingredients together in a mixing bowl, reserving a few slices of kaffir lime leaf for garnish.
3

Once 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.
4

Fry 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.