Tod Man Khao Pod (Thai Corn Fritters) Latkes
Makes 10 latkes; size will vary on potatoes (go big!)
Tod Man Khao Pod (Thai Corn Fritters) Latkes
If tod man khao pod—Thai corn fritters—represent the intersection of my Thai and Southern background, then these tod man khao pod potato latkes are the perfect blend of my Thai, Southern, and Jewish roots.
I was lucky to grow up in an extraordinarily diverse family. My mom is adopted, and her adoptive family is culturally Jewish. (My other grandparents are Buddhist and Muslim, which means our household has always celebrated and acknowledged a wealth of holidays and traditions).
In such a culturally rich environment, blending flavors, ingredients, and techniques feels like second nature. It's also so rewarding to see different peices of me—and the people I love—coming together, represented (and honored) through food. For this recipe, I swapped the corn in tod man khao pod for two beautiful russet potatoes and fried them to golden perfection. The result? A crispy, savory latke and a new family tradition.
Ingredients
- 2 large russet potatoes
- 2 teaspoons salt (10g)
- 2 tablespoons Thai red curry paste, such as Maesri brand (15g), separated
- 2 eggs
- 1 teaspoon cane sugar (5g)
- 3/4 cup matzo meal
- 3 makrut lime leaves, thinly sliced (substitution: 1/4 cup thinly sliced scallions)
- 1 quart vegetable oil, for frying
- 1/4 cup sour cream, for dipping sauce
Directions
- Prep the potatoes: Place a towel or a cheesecloth into a large bowl and using a box grater, coarsely grate the potatoes into the bowl. Massage a teaspoon of salt into the shredded potatoes to draw out some excess moisture. Wrap the cloth around the potatoes and squeeze until moisture is no longer dripping.
- Add the potatoes back into the bowl. Add one tablespoon of the red curry paste, two eggs, one teaspoon of salt, 1 teaspoon of sugar, matzo meal, sliced makrut lime leaves (or scallions), and mix well to combine.
- Heat oil to 325°F in a deep pot. Line a plate with paper towel (or prepare a cooling rack) and keep it nearby.
- While the oil is heating, make the sauce: in a small bowl, combine sour cream and red curry paste and mix to combine. Set aside.
- Fry the latkes: Grab a handful (about three tablespoons—but you do you!) of the potato mixture and press into a round patty. Carefully place the latkes in the hot oil (you’ll want to fry them in two or three batches) and fry for about five minutes, until golden brown, on one side and then flip and continue frying for another three minutes. Set aside to cool on the paper towel plate (or cooling rack). Serve and enjoy!
