Saturday, August 22, 2009

Baked Thai Corn Fritters

This is a lower fat version of this recipe (there is a better pic here). They are not as crispy as the original, and are a little more like a corn cake, or corn bread, but they are tasty nonetheless. Serve with Thai dipping sauce as a great appetizer. The boys loved them and gobbled them right down. Next time I will have to make a double batch (and remember to have cilantro on hand so I can do the recipe right).

Makes 8
- 2 cups frozen corn, thawed
- red curry paste, to taste
- 1/2 cup chickpea flour
- 1 Ener-G egg
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 tbsp oil
- 1 tbsp hoisin sauce
- salt to taste

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
1. Put thawed corn in a bowl. Mix in curry paste. Add in flour, Ener-G egg, garlic, cilantro, oil, and cilantro sauce and mix well. Season to taste.
2. Dip a 1/4 cup measure in water, then scoop out a scant 1/4 cup of batter onto the prepared baking sheet.
3. Bake for 12-15 mins, until golden brown on top.