Dinner FAIL... Thai Corn Fritters/Cakes
- aphayes Mar 24, 2011 04:09 PM
I am sad to report that half of tonight's dinner went in the trash. I made sweet chili salmon with corn fritters and wasabi mashed potatoes. The corn fritters were just AWFUL. First of all, when fried, they looked like they were held together with brown paste rather than being all veggie like the pic in my cookbook. I think it was just way to much binder (3/4 cup AP flour, 2 eggs). Anyone have any good ideas on these? I think it could have been a nice meal with a little recipe tweaking, but I just do not have a lot of experience with these!
3 ears of corn, 9oz (I used an 110z. can of Green Giant summer crisp)
1 garlic clove, crushed
Small bunch fresh cilantro, chopped
1 small red or green chilli, finely chopped (used a jalepeno)
1 scallion, finely chopped
1 T soy sauce
3/4 cup AP flour
2 eggs, lightly beaten
4 T water
Salt & Pepper
Was going for a crisp (both in veggie and fried texture). I wanted almost all corn, but this ended up being at least have paste like batter :(
Hahahaha. I was going thru one of my Thai /SE Asian cookbooks the other day and thought I had seen a similar recipe. I hunted it down and lo and behold, ti's the same recipe.
"Thai & South-east Asian Cooking and Far Eastern Classics."
Den-Ta Hsiung, Becky Johnson and Sallie Morris
If it's the same book, then the picture I see certainly does not like like what you wound up with. Keep in mind this one suggest either rice flour or AP flour, and if they used rice flour , that may account for some type of variance.
Fresh corn and add all ingredients except flour and add only flour necessary would be my suggestion. I may have to give it a go with fresh corn myself.
my guess would be too many fritters in the pan at once and/or not enough oil and/or too low heat. these things are what i've seen make fritters pasty. i've measured temperature drops of over 100 degrees F when i've put too much stuff into too little oil. try one fritter at a time and getting that right.
Just how different the corn just off the cob can be would be seen by the corn fritters that a friend's Momma made in Houston. Heat a well seasoned griddle. Cut the corn on the cob off onto that griddle. When it's beginning to brown on the underside, turn it over and cook the other side.
There's that much starch and sugar in good corn on the cob.
I use Andrea Nguyen's Corn Fritters in her Into the Vietnamese Kitchen cookbook. The first time i made them my husband and I made pigs of ourselves and ate the whole batch. They have a simple Sirracha dipping sauce. One day an inspiration hit, I made them in a non-stick ebelskiver pan, brushing each well with a little oil. When the indentation formed, I put about 1/2 tsp. in the middle before turning. The dipping sauce sealed in the batter was there with each bite. Yum.
Not Thai but oh so good. They are a favorite.
check www.vietworldkitchen.com As a recipe tester for Andrea and friend I cannot put her recipe out there without permission. If you don't want to but the book, which has many wonderful recipes, your library may have a copy. It is worth owning. I bought the book before we came to know each other.