corn pancakes but I think I really wanted corn fritters. For those who are pondering the difference, corn pancakes are largely batter with a smattering of corn kernels through them, while corn fritters are largely corn kernels with a thin coating of batter.
corn fritters that I had in mind were those served by a Thai restaurant
called Lemongrass in Carlton. After a bit of searching I found a
recipe for Thai Corn Fritters (Tod Man Khao Pod) on Serious Eats.
No matter. I hope you can see past the unsatisfactory photos. They tasted delicious and crispy. I loved how they were light because, despite more oil than I usually use, they were mostly vegetable. Served with potato gems and salad, they made a lovely easy meal.
Previously on Green Gourmet Giraffe:
One year ago: MLLA Avocado soy rotis
Two years ago: Apple and Cranberry Chutney
Three years ago: Mexican Lasagne and our Jetset Baby
Four years ago: Accolades and some random facts
Adapted from Serious Eats
kernels cut from 2 ears of corn
6 tbsp (90ml) rice flour
1-2 tbsp chopped basil
1/2 tsp soy sauce
1/2 tsp chilli sauce
1/2 tsp lemon juice
1/4 tsp lavender salt (or regular salt, and possibly more)
2-4 tbsp canola or peanut oil
Mix all ingredients except oil. Check and adjust seasoning. Heat 1-2 tbsp oil in a large frying pan and drop spoonfuls of the batter in the oil. Fry over high heat until golden brown underneath. It took me about 7 minutes but I could tell they were ready when they smelled cooked and some brown specks appeared in the batter. Flip over and cook for about 4-5 minutes until golden brown on the other side. Drain on kitchen towel and serve hot. We served ours with chutney.
On the stereo:
Music from "The House of Dr Faustus": Ergo Phizmiz
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