Khao Pod Tod

Fried Corn Cakes

Fried Corn Cakes, or ‘Khao Pod Tod’ are sometimes served in restaurants, but mostly seen as street food. They are eaten with a sweet and sour dipping sauce, and are very easy to make.

Ingredients

  • 1 cup sweet corn kernels
  • 1/4 cup flour (japanese tempura flour or regular wheat flour)
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper powder
  • about 1/2″ of vegetable oil in the pan, for frying

Sauce

Directions

  1. Remove the kernels of corn from the cob. The best way to do it 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. If you’re lazy, you can use a knife and slice them off. Or even lazier, just get frozen corn. Whole kernels do taste better, however, and don’t explode when you fry them.
  2. In a bowl, add the corn, flour, egg, salt and pepper. Mix well.
  3. Drop by rounded spoonful (and smush a bit once in the pan to flatten) into hot oil. Cook on medium-high heat until golden brown, flipping once. It should take about one minute per side.
  4. Serve with sauce.

Note:

Drying these corn cakes on a cookie cooling rack preserves the crispiness, whereas paper towels make them soggy.

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The Ingredients

Put all the ingredients in a bowl

Mix

Mix well