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    You are in: Home / Deep-fried / Spiced Thai Corn Cakes Recipe
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    Spiced Thai Corn Cakes

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    20 mins

    3 mins

    Rick Young's Note:

    Delicious snack that is perfect when dipped into a sauce such as my Cucumber Vinegar Sauce.

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    Units: US | Metric



    1. 1
      Combine all ingredients except for the oil, mixing well.
    2. 2
      Set aside for about 10 minutes to allow the baking powder to become activated Heat oil in large pan or flat-bottomed wok over medium to high heat.
    3. 3
      Drop large teaspoonfuls of corn mixture into the oil.
    4. 4
      Allow to fry about 3 minutes each, until golden, turning once or twice.
    5. 5
      Remove corn cakes from oil and place on paper or cloth towel to wick excess oil away.
    6. 6
      Arrange on plate and serve.

    Ratings & Reviews:

    • on February 03, 2004


      These were waaay good. I forgot the celery, so I just added more corn.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2003


      These were really unique tasting and good--kind of like Asian corn latkes. I only used 1/2 T red curry paste and it was still too spicy (and I love spicy food), so I think it depends on the paste. Thanks for posting this!

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


    Nutritional Facts for Spiced Thai Corn Cakes

    Serving Size: 1 (183 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 140.1
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 730.6 mg
    Total Carbohydrate 31.6 g
    Dietary Fiber 2.9 g
    Sugars 0.5 g
    Protein 4.7 g

    The following items or measurements are not included:

    red curry paste

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