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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!

  1. Candy Mar 25, 2011 02:31 PM

    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.

    N

    3 Replies
    1. re: Candy
      aphayes Mar 25, 2011 04:13 PM

      Would you be willing to share the recipe? They sound delish! Is the dipping sauce straight Sirracha or a combo?

      1. re: aphayes
        Candy Mar 25, 2011 04:25 PM

        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.

        1. re: Candy
          alkapal Mar 25, 2011 05:45 PM

          that's an enviable position -- tasting with andrea! i love her site.

    2. s
      shallots Mar 25, 2011 02:25 PM

      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.

      1. p
        piccola Mar 25, 2011 05:44 AM

        I swear by this recipe: http://dinersjournal.blogs.nytimes.co...

        4 Replies
        1. re: piccola
          aphayes Mar 25, 2011 06:32 AM

          I will absolutely try this one! Looks pretty similar with less flour and egg. Thanks so much!

          1. re: aphayes
            p
            piccola Mar 25, 2011 08:48 PM

            No problem! Every time I make this, people rave and ask for the recipe.

          2. re: piccola
            alkapal Mar 25, 2011 05:18 PM

            piccola, that *does* look good! thanks.

            i love corn fritters, and i think those spices in that recipe would really play well with the sweet summer corn.

            1. re: alkapal
              p
              piccola Mar 25, 2011 08:49 PM

              It's a good balance of sweet, spicy and savoury. A great snack with beer, actually.

          3. s
            sushigirlie Mar 24, 2011 10:22 PM

            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.

            1. j
              jjjrfoodie Mar 24, 2011 08:48 PM

              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.

              1. 4
                4Snisl Mar 24, 2011 07:41 PM

                Would you mind posting the entire recipe? And what exactly are you aiming for in terms of texture and color, since it sounds like these were part of the disappointment?

                5 Replies
                1. re: 4Snisl
                  aphayes Mar 24, 2011 08:05 PM

                  Of course!

                  Corn Fritters
                  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 :(

                  1. re: aphayes
                    Quine Mar 24, 2011 08:25 PM

                    Wait!!!!! You substituted a recipe that called for EARS of corn, as in FRESH corn ans used canned??!?

                    And you wondered where you went wrong?

                    1. re: aphayes
                      l
                      LauraGrace Mar 25, 2011 07:26 AM

                      I agree with Quine. Fresh corn has a milky, soft texture. In a recipe like this, subbing canned corn would be disastrous.

                      1. re: LauraGrace
                        k
                        katecm Mar 25, 2011 09:47 AM

                        Texture aside, you're talking about raw corn being replaced by cooked corn with a lot of liquid. That added liquid created a batter.

                      2. re: aphayes
                        boogiebaby Mar 25, 2011 01:06 PM

                        I have the same recipe, but mine calls for 3/4 cup rice flour, not AP flour. Completely different texture. Are you sure you were supposed to use AP flour?

                    2. chefj Mar 24, 2011 05:09 PM

                      Regardless of your seasoning there should be just enough batter to hold the corn kernels and together. What made your batter brown?

                      2 Replies
                      1. re: chefj
                        aphayes Mar 24, 2011 05:35 PM

                        1T soy sauce

                        1. re: aphayes
                          chefj Mar 25, 2011 04:59 PM

                          I would skip the soy replace with fish sauce or just salt.
                          as stated above the canned corn not an even substitution.
                          Try when corn is in season.

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