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.


  • 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 oil in the pan, for frying


  • 2 tablespoons :chicken dipping sauce:
  • 1/2 teaspoon vinegar
  • 3 leaves coriander, chopped


  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.


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


The Ingredients

Put all the ingredients in a bowl


Mix well