Summary

Ingredients

• 2 ears corn or
• 350 g canned corn, drained very well
• 2 medium egg (s)
• 1 tablespoon curry paste, red
• 4 tablespoon flour, rice flour or wheat flour
• 2 tablespoon soy sauce, light
• salt
• 2 spring onions, cut into rings, optional
• 1 liter oil, for deep-frying

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Instructions

1. Boil the corn on the cob in boiling salted water for 5-7 minutes. Cut the grains from the stalk with a sharp knife, that should be about 350 g.
2. Beat the eggs and mix well with the curry paste. Mix with the flour, soy sauce and spring onions and season with salt if necessary.
3. Heat the oil in a wok (if bubbles rise on a wooden spoon, it is hot), use a second spoon to shove a tablespoon full of corn dough into the hot fat and fry until golden brown on both sides. Remove and degrease on kitchen paper. Keep warm until all the cookies are ready.
4. Alternatively, you can bake the pancakes in floating fat in the pan.
5. A must with this is a Thai cucumber dip, which can also be found in my recipes.