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Mar 24, 2011 04:09 PM

Dinner FAIL... Thai Corn Fritters/Cakes

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!

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  1. 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: aphayes

        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.

    1. 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

        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

          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

            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

              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

              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. 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. 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. re: piccola

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

                  1. re: aphayes

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

                  2. re: piccola

                    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

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