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Khao Pod Tod (Corn Cake) Recipe
Enjoy these hot fritters on a bed of cool cucumbers. The succulent corn patties absorb the seasoning well and you would be left craving for more.
- Total Cook Time 40 mins
- Prep Time 10 mins
- Cook Time 30 mins
- Recipe Servings2
- Easy
Ingredients of Khao Pod Tod (Corn Cake)
- 250 gm of corn kernels
- 10 gm of arugula leaf
- 20 gm of Siracha sauce
- 50 gm of cucumber
- 5 gm of salt
- 5 gm of pepper
- Oil to fry
- 50 gm of tempura flour
- 6 satay sticks
- 30 gm of spring onions
- 1 egg
How to Make Khao Pod Tod (Corn Cake)
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1. Remove the kernels of corn from the cob. The best way to do is to remove by hand, peeling in a downward motion, one at a time. This preserves the whole kernel, and leaves them juicy and flavorful when you bite into them.
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2. In a bowl, add the corn, flour, spring onion chop, egg, salt and pepper. Mix well.
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3. Drop by rounded spoonful into hot oil... cooks on medium heat until golden brown, flipping once. It should take about one minute per side.
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4.Serve with siracha sauce. Garnish with arugula leaf and cucumber as base.