Last week I learned that there is such a thing as air fryers from @qurator. I was not able to participate as I do not have such a device. I haven't found one yet but it is definitely on the list of things to consider buying.
This week for #hivetopchef we have a corn theme. I am sure everyone in the world can get their hands on corn in some form or another. Here in Canada, corn is mostly frozen or canned at this time. If we found fresh corn now it would cost way too much. For this I used organic sweet frozen corn.
I decided to make some Thai inspired corn pancakes with a spicy sauce. It's been a while since I could get to China town to get hot peppers. I finally found some at a local store. It was a mixture of thin chilies and habaneros. Lately the peppers that are suppose to be hot are not that hot. This bunch of peppers was labeled hot. I was happy to find them. We need our heat now and then. Okay almost always. Sometimes we take a break.
Spicy Thai corn pancakes
1/2 cup cornmeal
2 cups all-purpose flour
3 teaspoons cornstarch
1 teaspoons baking powder
1 teaspoon baking soda
salt to taste
1 cup vegan yogurt
2 vegan eggs ( I used egg replacement)
3 cups corn kernels
1/2 cup chopped red pepper
2 kaffir lime leaves finely minced
1 stem green onion diced
1 teaspoon Thai red curry paste
Blend half the corn with yogurt and egg replacement. Set aside.
Mix ingredients together adding the blended mixture.
Set the mixture in the fridge for a half hour or so and prepare dipping sauce.
For the sauce I chopped 1 hot chili and put it in a pan with 1/4 cup rice wine vinegar, 1/4 cup raw cane sugar, 1 tablespoon soy sauce, 1 teaspoon minced ginger, 1 teaspoon tomato paste, 1/4 cup water. A non vegan would use fish sauce but I just added soy sauce in it's place.
After it cooked I blended.
The chili pepper was extremely hot. The yellow color threw me. It did not look as threatening as it was. But I loved the pain. If you don't like heat you can leave it out or add a little hot sauce for milder heat.
I pan fried the pancakes in a non stick pan until they were brown on each side, than put them in the oven to finish on 350F for around 10 minutes.
I try not to deep fry things so that is why I finish things in the oven.
I must get an air fryer and see if I could get some similar results. I'm so curious.
The cucumber is a must if you are doing the chili thing. It's a nice way to cool things off and start again with the heat in the next bite. The sweetness of the corn is nice with the spiciness of the chilies.