Spiced Thai Corn Cakes

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• Servings: 6
• 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
• 1 tablespoon light soy sauce
• 1/2 teaspoon salt
• 1 egg , lightly beaten (optional)
• 3 tablespoons water
• 2 tablespoons fresh cilantro, chopped (optional)
• oil (for frying in)

Recipe

• 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.