1 cup fresh sweet corn, thinly sliced from the cob
3 tablespoons tempura flour (Aisle
1 large egg
1/2 tablespoon Sugar
1 teaspoon minced fresh garlic
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups cooking oil
sweet and sour chili sauce (Aisle 13), to serve
cucumber salad, to serve
In a mixing bowl, comhine all the ingredients except the oil until it is well mixed.
Heat the oil in a flat-bottom nonstick pan over medium low heat
to about 225 °F.
When the oil starts to get hot, scoop 1 tablespoon of the mixture into the oil and flatten with a spoon to form a round and thin cake about 2.5-3 inches in diameter. Repeat this process until all the mixture is used. Increase the heat to medium, about 275-300 °F, and continue frying until golden brown (about 3-5 minutes).
After the cakes float, cook a little longer until both sides are crispy and then remove to absorbent paper towels. Serve immediately with sweet and sour chili sauce or cucumber salad.
Note Traditionally this dish calls for minced chicken or pork.
At Marnee Thai, we have been doing a vegetarian version that everyone seems to enjoy, and I find that it tastes better and crispier without any meat. If fresh corn is not in season, use canned whole corn kernels, being sure to drain its canning liquid by pressing gently through a colander or a sieve.
The less liquid there is in the corn, the crispier the cakes will be. One 15-oz. can of whole corn kernels, when drained and squeezed dry, will yield about 1 cup of corn. Also, when you use canned corn, reduce the amount of salt by half, as the corn is packed in salted brine.