Spiced Thai Corn Cakes

Name: Spiced Thai Corn Cakes
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; OR; 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)

14 ingredients

6 steps

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
OR
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.