Forget everything you think you know about cornbread. These crispy fried corn cakes are a revelation, transforming humble cornmeal into a deliciously addictive snack or side dish. Imagine perfectly golden-brown patties, with a satisfying crunch on the outside giving way to a soft, subtly sweet interior. Infused with the vibrant heat of a homemade spicy curry paste, these aren't your grandma's cornbread; they're a flavour explosion waiting to happen. The savory spice perfectly complements the sweetness of the corn, creating a truly unforgettable taste experience.
Ready to elevate your cornmeal game? This recipe will guide you through each step, from making the flavorful curry paste to achieving that perfect crispy exterior. We’ll walk you through simple techniques to ensure your corn cakes are golden brown, perfectly textured, and bursting with flavour. Let's get started!
Tools Needed
- Knife
- Cutting board
- Rubber band
- Mixing bowl
- Frying pan
- Spoon
Ingredients
- Sweet corn kernels
- Long beans
- Kaffir lime leaves
- Red curry paste
- Eggs
- Fried flour
- Fish sauce
- Sugar
- Water
- Lime
- Cucumber
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Slice the corn cobs and remove the kernels.
- Wash and tie them with a rubber band before chopping into thin slices.
- Wash and remove the central stem. Tear the leaves into smaller pieces.
Step 2. Mix the Batter
- In a bowl, mix the corn kernels, long beans, kaffir lime leaves, red curry paste, eggs, fried flour, fish sauce, sugar, and water. Adjust the amount of curry paste, fish sauce, and sugar to your liking.
- Use your hands to thoroughly combine all ingredients until a thick, but not too stiff, consistency is achieved. Add more flour or eggs if needed to adjust the consistency.
Step 3. Fry the Corn Cakes
- Heat oil in a frying pan over medium heat.
- Scoop spoonfuls of the mixture into the hot oil. Fry until golden brown on both sides, ensuring the inside is cooked through. Adjust heat as needed to prevent burning.
Step 4. Serve
- Remove the fried corn cakes from the oil and drain on paper towels. Serve immediately.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Adjust the spice level by adding more or less red curry paste.
- Add water gradually to achieve the desired consistency, avoiding a runny mixture.
- Don't overcrowd the pan when frying. Fry in batches to ensure even cooking.
- Leftover batter can be stored in the refrigerator for 1-2 days and fried later.
Nutrition
- Calories: approximately 250-350
- Fat: 15-25g
- Carbs: 25-35g
- Protein: 5-10g
FAQs
1. Can I use store-bought curry paste instead of making my own?
Absolutely! Just choose a paste you enjoy the flavor of. Adjust the amount according to your spice preference.
2. How can I make the corn cakes crispier?
Ensure the cornmeal mixture isn't too wet. Use a good quality oil for frying at a medium-high temperature, and don't overcrowd the pan.
3. What can I serve these corn cakes with?
They're delicious as a snack on their own, or as a side with curries, stews, or even a simple salad. A dollop of yogurt or sour cream also complements them well.
These crispy fried corn cakes with spicy curry paste are a delightful fusion of textures and flavors, guaranteed to impress. From a simple snack to a sophisticated side dish, their versatility makes them a perfect addition to any meal. So gather your ingredients, and get ready to experience the satisfying crunch and bold taste of these unforgettable corn cakes!