Fried Corn Cakes Recipe

Name: Fried Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups sweet corn kernels; 1 egg; 1 tablespoon yellow curry paste; 2 tablespoons rice flour up to 3; 2 tablespoons light soy sauce; 1 teaspoon salt; 3 tablespoons wheat flour; 2 cups vegetable oil; 4 tablespoons vinegar; 4 tablespoons water; 1/4 cup sugar; 1 teaspoon salt; 1/2 chili crushed; 1/4 cup peanuts; 1/4 cup cucumber thinly sliced; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 8 dried chilies; 1/2 teaspoon ground cinnamon; 1 teaspoon salt; 1/2 teaspoon ground cloves; 1 tablespoon lemon grass chopped; 2 tablespoons shallots chopped; 1 tablespoon chopped garlic; 1 tablespoon curry powder yellow

Servings: persons

2 cups sweet corn kernels
1 egg
1 tablespoon yellow curry paste
2 tablespoons rice flour up to 3
2 tablespoons light soy sauce
1 teaspoon salt
3 tablespoons wheat flour
2 cups vegetable oil
4 tablespoons vinegar
4 tablespoons water
1/4 cup sugar
1 teaspoon salt
1/2 chili crushed
1/4 cup peanuts
1/4 cup cucumber thinly sliced
1 teaspoon cumin seeds
1 teaspoon coriander seeds
8 dried chilies
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1 tablespoon lemon grass chopped
2 tablespoons shallots chopped
1 tablespoon chopped garlic
1 tablespoon curry powder yellow

1
Mix together the corn, egg, curry paste, rice flour, soy sauce and 1 teaspoon salt. Shape the mixture with your hands to form circular cakes about 1 inch in diameter.
2
Dip the cakes in the wheat flour and then fry immediately in the very hot oil.
3
(Do not fry more than 6 to 8 cakes at a time or they will not cook properly.)
4
To make the sauce, bring to a boil the vinegar, water sugar, salt and chili.
5
Let it cool.
6
Pound the peanuts and add to the cooled mixture. Lastly, add the cucumber.
7
For the curry paste, toast the cumin and coriander seeds in a hot skillet for about 1 minute. Grind toasted seeds in spice grinder. Combine remaining ingredients in food processor and puree.
8
NOTE: These little guys are tasty! Scoop up some of the sauce on each one and wolf 'em down. I've used plain curry powder instead of the yellow curry paste with good results, but here's the recipe for the paste if you want to go to the effort:

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 cups sweet corn kernels, 1 egg, 1 tablespoon yellow curry paste, 2 tablespoons rice flour up to 3, and more.

Yes, Fried Corn Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fried Corn Cakes

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