I learned to make these from my cooking teacher in Thailand. I’m not sure how authentic they are, as I don’t recall seeing street vendors selling them, but every time I made the for guests at the guesthouse I used to run, they’d fly off the plate before the next batch were even cooked! Serve these with either a sweet chilli dipping sauce, or my not-so-secret-now spicy peanut dipping sauce to die for.
Seasoned amateur-tip: these must be served immediately, and be prepared to keep up with your guests’ demand!
I thought I’d share the secret with you here…
Serves: 6 as entree, or 12 as nibbles
- 2 fresh cobs of corn
- 1 cup of plain flour
- 1 cup of besan (chickpea) flour (just double the plain flour if you can’t find besan, although besan is great for adding crunchiness)
- 1 teaspoon baking powder
- 2 teaspoons of cornfour
- 1 and a half cups of water
- 2 cloves garlic, minced
- half a teaspoon of salt
- Generous shake of white pepper
- Cut the corn kernels from the cob, and place them in a large mixing bowl
- Add the garlic and the cornflour, and mix well
- Add a few tablespoons of the water, and mix it well, working to bind the corn kernels
- Add the flour, besan, baking powder, salt and pepper, stir in, and gradually add the rest of the water, stirring as you go until you have a smooth batter whose only lumps are corn kernels (you may not need all of the water, or you may need to add a wee bit more – use your common sense on how to handle your batter!)
- Coat the bottom of your wok with oil and turn up to a high heat
- Wait until the oil is sizzling hot, and then place one tablespoon-full of batter in the wok – this is your tester, to check whether the oil is hot enough, and to gauge your temperature control
- Fry the fritters 6 at a time, turning each one just once or twice, and transferring them to a kitchen paper-lined dish once they are crunchy and golden on both sides
- Pat the corn cakes dry, and serve immediately with sweet chilli dipping sauce or spicy peanut dipping sauce.