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    You are in: Home / Thai / Thai Corn Cakes Recipe
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    Thai Corn Cakes

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Sharon123's Note:

    This recipe came from Marty’s WineBar in Dallas, Texas!

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    Units: US | Metric


    1. 1
      Preheat oven to 350*F.
    2. 2
      Spread corn out in a single layer on a lightly oiled baking sheet.
    3. 3
      Roast corn for 12 to 15 minutes. Cool and divide into 2 batches.
    4. 4
      While corn is cooking, prepare chopped ingredients(cilantro, garlic, jalapeno,and bell pepper). Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Purée in a food processor. Fold in remaining corn by hand.
    5. 5
      Heat corn oil to medium high in a skillet. Drop in 12 heaping tablespoons of batter and fry until golden brown, turn over and fry other side till golden brown. Serve with a dipping sauce if desired. Enjoy!

    Ratings & Reviews:

    • on June 21, 2009


      Even though I had a mishap - my hand blender stopped in the middle of making this recipe - I still had good enough results to know how this would work if all equipment was working. I think I did not get a good enough puree. My first pancakes fell apart, so I added a bit more cornstarch, and they held together well. I used less jalapeno than indicated - I like it but the batch I got from the market is much hotter than usual. Otherwise used everything. I saved a couple for lunch tomorrow, I think they will reheat very well. Made for Newest Zaar tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Thai Corn Cakes

    Serving Size: 1 (118 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 194.7
    Calories from Fat 112
    Total Fat 12.5 g
    Saturated Fat 2.1 g
    Cholesterol 105.7 mg
    Sodium 435.1 mg
    Total Carbohydrate 17.4 g
    Dietary Fiber 2.3 g
    Sugars 2.9 g
    Protein 5.9 g

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