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        Daughters of the Dirt / Sarah Higdon

Thai Fried Corn Cakes with Spicy Cucumber Sauce

2 cups sweet corn kernels
1 egg
1 tbls yellow curry powder
2 - 3 tbls rice flour
2 tbls light soy sauce
1 tsp salt
3 tbls wheat flour
2 cups vegetable oil

Mix together the corn, egg, curry powder, rice flour, soy sauce and one teaspoon salt. Shape the mixture with your hands to form circular cakes about 1 inch in diameter. Dip the cakes in the wheat flour and then fry immediately in the very hot oil. (Do not fry more than six to eight cakes at a time or they will not cook properly.)

Spicy Cucumber Sauce

4 tbls vinegar
4 tbls water
1/4 cup sugar
1 tsp salt
1/2 dried red chili, crushed
1/4 cup peanuts
1/4 cup cucumber, thinly sliced

Bring the vinegar, water sugar, salt and chili to a boil. Let it cool. Pound the peanuts and add to the cooled mixture. Lastly, add the cucumber.

Serve the corn cakes hot, with sauce on the side.

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