Happy summer!
Too hot to spend much time at the stove?
These Thai Corn Fritters may be just what you need. A short cook on the griddle and you have a tasty appetizer, entree or side. (OK. I’ll fess up. I eat these for breakfast, too.)
I’ve long enjoyed simple pancakes laced with sliced jalapenos (and sometimes fresh corn) and sauced with maple syrup. This is a variation on that recipe. This recipe has no dairy and lots of sliced green onions. The onion complements the sweet fresh corn perfectly. You can eat this with maple syrup or Vietnamese sweet chili dipping sauce (nuoc cham ga). I added some cayenne pepper to my maple syrup and got the hot bite I was looking for. I love the sweet and hot flavors in this dish!
This recipe also takes advantage of the beautiful fresh corn in the markets. It’s a win win.
Here’s the recipe.
Save RecipeIngredients
- 2 C. fresh corn
- 2 eggs (separated and room temperature)
- Salt and freshly-ground pepper
- 1/2 C. chopped green onion
- 1 t. chopped fresh jalapeno (or to taste)
- 1 T. soy sauce
- 1/4 C. all-purpose flour
- 3-4 T. butter or neutral oil (grapeseed or corn)
- Maple Syrup
- Cayenne Pepper (to taste)
- or Sweet Dipping Sauce (Nuoc Cham Ga)
Instructions
- Combine egg yolks, a generous pinch of salt, 1/2 t. pepper, green onions, chile, corn, soy sauce and flour in a large bowl. Mix. Set aside.
- Whip room-temperature egg whites until they are stiff. Fold them into the corn batter.
- Melt butter (or heat oil) on a griddle. Spoon scoops of batter on to your griddle and cook for 3-4 minutes on each side.
- Serve with maple syrup--heated up with cayenne pepper or sweet dipping sauce.
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This recipe is adapted from Mark Bittman’s Corn Pancakes, Thai Style recipe in his book How to Cook Everything Vegetarian. You can buy the book here.
