Ingredients
-
3 1/2
-
1
-
1/2
-
2
-
2
-
1 1/2
-
1
-
-
1
-
1/2
-
1
-
3
-
2
-
-
Directions
Spiced Thai Corn Cakes, Delicious snack that is perfect when dipped into a sauce such as my Cucumber Vinegar Sauce , These were waaay good I forgot the celery, so I just added more corn , These were really unique tasting and good–kind of like Asian corn latkes I only used 1/2 T red curry paste and it was still too spicy (and I love spicy food), so I think it depends on the paste Thanks for posting this!
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Steps
|
1
Done
|
Combine All Ingredients Except For the Oil, Mixing Well. |
|
2
Done
|
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
Done
|
Drop Large Teaspoonfuls of Corn Mixture Into the Oil. |
|
4
Done
|
Allow to Fry About 3 Minutes Each, Until Golden, Turning Once or Twice. |
|
5
Done
|
Remove Corn Cakes from Oil and Place on Paper or Cloth Towel to Wick Excess Oil Away. |
|
6
Done
|
Arrange on Plate and Serve. |
