I’ve just cleaned out my fridge and I feel terrific. Zero tolerance on food waste. Very important when you are leaving home for a couple of weeks. So, this was my unplanned midday vegetarian Thai fix – Thai corn and zucchini pancakes. Light, refreshing, crunchy and delicate Thai street – style pancake.
5 tablespoons of all-purpose flour / gluten free flour
1 tablespoon of Thai red curry paste (store-brought) – optional
3 cups of frozen/ fresh corn
1 medium size zucchini, grated and wring out all the liquid
1 – 2 spring onions, chopped
3 tablespoons of water
Vegetable / coconut oil
Thai dipping sauce:
4 tablespoons of lime juice
2 tablespoons of fish sauce
1 teaspoon of brown sugar
3 bird’s eye chilies, chopped finely
1 tablespoon of coriander, finely chopped
Garnish: Cucumber, red chilies & tomatoes, sliced
First, combine all the ingredients for the dipping sauce in a bowl. Season to taste. Set aside.
In a large mixing bowl, stir in the zucchini, red curry paste, water, corn, spring onions and eggs. Then sift the flour into the mixture and combine. Season with a dash of salt and pepper.
In a frying pan, heat up oil over a medium heat. Add a heaping one tablespoon of your pancake mix to form a small circle, you can use your spoon to flatten it. Cook for about 2 minutes on each side. Repeat for the rest of the pancakes. Serve with your Thai dipping sauce or any ready-made chili sauce.