Tod Man Khao Pod (Sweetcorn Fritters)

Snack time! I’ll admit, this was a pretty lazy option; they’re probably more popular in western Thai restaurants than in Thailand itself but they are very moreish, have great texture and are easy to make. They can easily be adapted to be vegetarian or vegan friendly, just use salt instead of fish sauce and add more corn instead of the prawns.

This recipe makes around 10 fritters:

• A cereal bowl packed with sweetcorn kernels (defrosted)
• a heaped dessert spoon of red curry paste (I use Mae Ploy Brand)
• a handful of small prawns
• 5 or 6 kaffir lime leaves (rolled and finely shredded)
• 1 egg
• small splash of fish sauce (nam pla)
• ½ cup of rice flour
• heaped teaspoon of baking powder
• vegetable oil for deep frying

In a food processor, whizz up half of the sweetcorn, the curry paste, egg, fish sauce, flour and baking powder into a smooth batter. Remove the blade and stir in the remaining ingredients (other half of kernels, lime leaves and prawns) giving it a good mix together.
Heat the oil in a wok or deep frying pan until hot but not smoking. Drop a tablespoon of the batter into the hot oil- gravity will spread it out into a fritter shape. Don’t overcrowd the pan; three is probably the right amount. After a couple of minutes the fritter should gently be turned over and cooked for a further minute or two until deep golden brown. Drain on kitchen paper then serve them with some sweet chilli sauce or sriracha.