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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 8 |
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Delicious snack that is perfect when dipped into a sauce such as my Cucumber Vinegar Sauce. Ingredients:
3 1/2 cups corn kernels (from frozen is better than from canned) |
1 cup celery, finely chopped |
1/2 cup all-purpose flour |
2 tablespoons rice flour |
2 teaspoons baking powder |
1 1/2 tablespoons red curry paste |
1 tablespoon fish sauce |
1 tablespoon light soy sauce |
1/2 teaspoon salt |
1 egg white, lightly beaten (optional) |
3 tablespoons water |
2 tablespoons fresh cilantro, chopped (optional) |
oil (for frying in) |
Directions:
1. Combine all ingredients except for the oil, mixing well.
2. Set aside for about 10 minutes to allow the baking powder to become activated Heat oil in large pan or flat-bottomed wok over medium to high heat.
3. Drop large teaspoonfuls of corn mixture into the oil.
4. Allow to fry about 3 minutes each, until golden, turning once or twice.
5. Remove corn cakes from oil and place on paper or cloth towel to wick excess oil away.
6. Arrange on plate and serve.
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