Corn Pancakes, Thai Style

Makes: 4 servings

Time: 30 minutes

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I have made corn fritters twenty different ways over the years, and these are the best: fresh corn barely bound by eggs, seasoned with soy and chile, cooked in butter.

Other vegetable you can use: shelled peas, preferably fresh

• 2 eggs, separated
• Salt and pepper
• ½ cup chopped scallions
• 1 teaspoon minced fresh chile (like jalapeño or Thai) or to taste, or red chile flakes or cayenne to taste
• 2 cups corn kernels (preferably just stripped from the cobs, see page 198; but thawed frozen is acceptable)
• 1 tablespoon soy sauce
• ¼ cup all-purpose flour
• 3–4 tablespoons butter, or good-quality vegetable oil, as needed

1. In a large bowl, combine the egg yolks, a pinch salt, a good ½ teaspoon or more black pepper, the scallions, chile, corn, soy sauce, and flour; mix well.
2. Beat the egg whites in a medium bowl until stiff peaks form. Melt the butter or heat the oil in a large cast-iron or nonstick skillet over medium-high heat. Fold the egg whites into the corn batter. When the butter foam subsides or the oil is hot, spoon pancake-sized dollops into the pan, 4 to 6 at a time.
3. Cook until nicely browned on one side, 3 to 5 minutes, then turn and brown the other side. Keep warm in a 200°F oven if necessary while you cook the remaining pancakes, adding additional butter or oil as necessary. Serve as soon as all the pancakes are cooked.