Best 3 Thai Corn Cakes Recipes
Embark on a culinary journey to the vibrant streets of Thailand with our selection of authentic Thai corn cake recipes. These delectable treats, known as 'khanom tok', are a symphony of flavors and textures that capture the essence of Thai cuisine. Made with fresh corn, coconut milk, and a medley of aromatic spices, these corn cakes offer a delightful balance of sweet, savory, and slightly spicy notes.
In this comprehensive guide, we present three variations of Thai corn cakes, each offering a unique taste experience. The first recipe introduces the traditional khanom tok, crispy on the outside and soft and fluffy on the inside. The second recipe elevates the classic dish with the addition of sweet and tangy pineapple, creating a harmonious blend of flavors. Finally, the third recipe incorporates the bold flavors of shrimp and scallions, adding a savory dimension to the corn cakes.
Whether you're a seasoned Thai food enthusiast or a culinary adventurer seeking new horizons, these recipes will guide you in creating authentic Thai corn cakes that will transport your taste buds to the heart of Thailand. So, gather your ingredients, prepare your kitchen, and let's embark on this delicious journey together.
THAI CORN CAKES
Make and share this Thai Corn Cakes recipe from Food.com.
Provided by Sharon123
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F.
- Spread corn out in a single layer on a lightly oiled baking sheet.
- Roast corn for 12 to 15 minutes. Cool and divide into 2 batches.
- While corn is cooking, prepare chopped ingredients(cilantro, garlic, jalapeno,and bell pepper). Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Purée in a food processor. Fold in remaining corn by hand.
- Heat corn oil to medium high in a skillet. Drop in 12 heaping tablespoons of batter and fry until golden brown, turn over and fry other side till golden brown. Serve with a dipping sauce if desired. Enjoy!
Nutrition Facts : Calories 194.8, Fat 12.5, SaturatedFat 2.1, Cholesterol 105.8, Sodium 435.1, Carbohydrate 17.5, Fiber 2.4, Sugar 2.9, Protein 5.9
THAI CORN CAKES
Received in email from Gourmet_recipes_from_around_the _world. the email notes it was adapted from Very Simple Food. Very pretty with either fresh cut or sweet kernel canned corn - frozen doesn't work as well because the kernels skins get tough when frozen. The sweet chili sauce makes the meal - get it; it's cheap & addictive.
Provided by Busters friend
Categories Lunch/Snacks
Time 31m
Yield 16 cakes
Number Of Ingredients 13
Steps:
- In food processor or blender, puree half the corn. Add garlic, shallots.
- and cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper.
- Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into.
- large bowl. Fold in all but 1 tablespoon of remaining corn.
- Heat oil in non-stick skillet over medium-high heat until shimmery.
- For each corn cake, drop about 2 tablespoons batter into pan. Cook in.
- batches about 2 minutes, or until golden, turning once. Drain on paper.
- towels and keep warm.
- To serve, make 2 stacks of corn cakes on small serving platter. Scatter.
- with remaining 1 tablespoon corn kernels and green onions. Drizzle.
- generously with chili sauce.
Nutrition Facts : Calories 65.7, Fat 2.5, SaturatedFat 0.5, Cholesterol 26.4, Sodium 242.4, Carbohydrate 9.3, Fiber 0.7, Sugar 0.4, Protein 2.1
SPICED THAI CORN CAKES
Make and share this Spiced Thai Corn Cakes recipe from Food.com.
Provided by Rick Young
Categories Corn
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except for the oil, mixing well.
- 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.
- Drop large teaspoonfuls of corn mixture into the oil.
- Allow to fry about 3 minutes each, until golden, turning once or twice.
- Remove corn cakes from oil and place on paper or cloth towel to wick excess oil away.
- Arrange on plate and serve.
Nutrition Facts : Calories 140.1, Fat 0.9, SaturatedFat 0.1, Sodium 730.7, Carbohydrate 31.6, Fiber 3, Sugar 0.5, Protein 4.8
Tips:
- Choose the right corn. Fresh corn on the cob is best, but you can also use frozen corn kernels. If using frozen corn, thaw it before using.
- Use a food processor or blender to grind the corn. This will help to create a smooth batter.
- Add some herbs and spices to the batter. This will help to add flavor to the corn cakes.
- Cook the corn cakes over medium heat. This will help to prevent them from burning.
- Serve the corn cakes with your favorite dipping sauce. Some popular options include sweet and sour sauce, chili sauce, or soy sauce.
Conclusion:
Thai corn cakes are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks. With just a few simple ingredients, you can create a tasty dish that everyone will enjoy. So next time you are looking for a new recipe to try, give Thai corn cakes a try!
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