Tod Man Khao Pod (Thai Corn Fritters)
Makes 9 large fritters or 25 small fritters
Tod Man Khao Pod (Thai Corn Fritters)
Tod Man Khao Pod, or Thai corn fritters, are a delicious intersection of my identity as a Thai American in the South. While Southern corn fritters are made with all-purpose flour and milk (without makrut lime leaves) the similarities are striking in flavor and texture. Each fritter is delicious in its own special way, but I have a particular affinity for the Thai rendition. And that's not only because my grandma taught me how to make them (food holds memories!) but because the addition of thinly sliced lime leaves imparts a bright citrusy flavor that cuts through the richness of the oil and reminds me of home.
Though this recipe is on the savory side, many Southern versions are topped with powdered sugar (yum!) so I implore you to explore and experiment to your heart's desire. For those looking to get a head start on experimenting, consider swapping makrut lime leaves for pandan leaves (note: let them sit in the batter and remove them before frying) and increase the sugar to a quarter cup instead of just a teaspoon to make a dessert fritter.
Ingredients
- 3 cups fresh corn from roughly 4 to 5 ears of corn (frozen is fine, thaw and squeeze out moisture before using)
- 1 tablespoon Thai red curry paste, such as Maesri brand (15g)
- 1 large egg
- 1 cup rice flour (130g)
- 1 teaspoon baking powder (5g)
- 2 teaspoons salt (10g)
- 1 teaspoon cane sugar (5g)
- 3 makrut lime leaves
- 1 quart vegetable oil for frying
- Thai sweet chili sauce, for serving
Directions
- Prepare your corn either by cutting it from the cob or thawing and squeezing out the liquid of frozen corn; Split the kernels in half in two separate bowls.
- Heat oil to 325°F in a deep pot. Line a plate with paper towel and keep it nearby.
- Add half of the kernels to a food processor (or blender) with red curry paste, egg, rice flour, baking powder, salt, sugar; blend until smooth and transfer mixture to a mixing bowl.
- Tightly roll makrut lime leaves and cut crosswise as thin as possible (really, as thin as possible!). Add the leaves to the corn batter along with reserved whole corn kernels and mix well.
- Once the oil is heated, drop roughly 2 to 3 tablespoons corn batter very gently into oil (the size of the fritters is flexible, it's up to you! The ones pictures are larger, and have about 3 tablespoons of batter for this recipe to yield 9 of them. Smaller would yield more). Be careful to not overcrowd the pot. Once the fritters float to the top, flip them around to make sure they get completely golden brown, about two minutes on each side (possibly longer depending on size and temperature). Scoop them out and put on the paper towel-lined plate or dish with a slotted spoon. Repeat the process until all fritters are cooked.
- Serve with Thai sweet chili sauce and enjoy warm.
Note:
If you want to veganize this recipe, swap the egg with an egg replacement or use 1/4 cup applesauce (just omit the teaspoon of sugar if you go for applesauce).
