Crispy Thai corn cakes
Fresh sweetcorn with shredded lime leaves (or fresh coriander) in a light, crispy batter, deep-fried for deliciousness and crunch.
- 2 large egg yolks
- 200 ml cold-pressed oil
- 1/2 lemon juice only
- 3 tbsp sriracha chilli sauce or to taste
crispy Thai corn cakes
- 4 heads sweetcorn
- 10 fresh or frozen lime leaves (or a big handful of fresh coriander)
- 4 heaped tbsp plain flour
- 4 heaped tbsp cornflour
- 1 tsp flaky sea salt
- 1 litre frying oil
for the mayo
Add the yolks to a food processor with a pinch of flaky salt. Whizz for a few seconds then start adding the oil – drip in one tiny drop at a time until the yolks have absorbed about a third of the oil and the mayonnaise has started to emulsify. Add the oil any quicker and the mayonnaise might split.
Taste to check for seasoning, adding more lemon juice or salt as needed. Loosen with 1-2 tablespoons water if the mayonnaise is too thick. Cover and refrigerate while you cook the corn cakes.
for the corn cakes
Cut the sweetcorn from the cob and scrape into a large bowl. Lay all the lime leaves flat on top of each other and fold in half. Thinly slice into strips. If using fresh coriander, finely chop (including the stalks) and add to the bowl.
Sprinkle over the flours and salt and drizzle in enough water to make a medium-thick batter (about 6 tbsp water – see the picture above for guidance). Stir to thoroughly combine.
Preheat the oven to 100℃ to keep the corn cakes warm as you fry. Heat the frying oil in a large pan over high heat to 180℃. Working in batches (about 5-6 corn cakes at a time), carefully spoon in 5-6cm dollops and fry, turning occasionally, until well browned and very crispy. Drain on paper towels and keep warm in the oven while you fry the rest of the corn cakes.