Saturday, May 15, 2010

Khao Pod Tod; Thai Corn Patties with Cucumber Sauce

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 (8-10 patties)

Whenever I go out for Thai food, I try to have these corn patties as an appetizer. Whole Foods had corn on sale this week; 6 ears for $2..   I couldn't resist.

cucumber sauce
3 tbsp rice vinegar
1 tbsp fish sauce
2 tbsp brown sugar
1/2 english cucumber, chopped
2 tbsp fresh cilantro, chopped
1 tbsp fresh mint, chopped

Combine the vinegar, fish sauce and sugar, stirring until the sugar has dissolved. Stir in the cucumber, cilantro and mint.

corn patties
2 cups corn, about 3-4 ears fresh corn
1 clove garlic, finely minced
1 green onion, chopped
a pinch or two of cayenne, or more to taste
salt and freshly ground black pepper, to taste
2 medium eggs, slightly beaten
1/3 cup rice flour, 1 tbsp more if needed

oil for frying

Combine all of the patty ingredients in a large bowl.

Heat a nonstick skillet over medium-low heat and add a bit of oil to coat the pan evenly.

Drop a couple of tablespoons of batter per patty and fry until the bottoms are brown; about 2 minutes. Flip carefully and fry the other sides until browned.

Serve immediately with the cucumber sauce.


Dina said...

great vegetarian dish!

Caroline said...

This looks delicious! Corn is so cheap right now, I've been looking for more ways to use it

Deborah Dowd said...

I love corn and I love Thai, so I definitely need to try these!!

Anonymous said...

how is this even thai?
I would add some minced chili pepper to the cucumber salad. true thai food is spicy!

Natalie said...

I've never seen a corn pattie before but it makes complete sense... yours look beautiful... I'll need to give them a try, thanks!

Melody Fury // said...

This is a beautiful recipe! I would love for you to enter it to our 8th monthly veggie contest. This month's theme vegetable is corn!

More details:

Have a great day :)

polwig said...

My kids love corn fritters but I think they needed something more defined flavored wise.

KelliSue Kolz said...

My kids really this. I used 1/2 white flour and 1/2 cornstarch because I didn't have any rice flour. The cucumber salad with the basil and cilantro was excellent with them. I added some matchstick carrot juliennes with the cukes to make it a little larger for my big crew.

They went very well with

for our Pan-Asia feast today. Thank you for your recipe. I did giggle over the comment that these couldn't be Thai because all Thai food must be hot and spicy. I'd think Khao pod tod would be a clue they were Thai inspired. PS we grow corn, so I can't wait to try it with fresh -- today I used frozen corn, thawed.

Gerlinde in Washington said...

KelliSue, I'm very pleased you enjoyed them!

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