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I like to serve these Thai Corn Fritters with a Sweet Chili Sauce for a delicious and unique appetizer.
I like the crispness of fresh corn off the cob but you can use equivalent canned (drained) corn or frozen (thawed) if you want to. I also prefer to use my FryDaddy deep fryer for these fritters. However, if you don’t have a deep fryer, go ahead and use a cast iron skillet.
Tips for frying:
Be sure to have your oil hot and flip fritters as needed to get a nice crispy, golden fritter.
Don’t crowd the deep fryer or skillet
Fry in batches and let the oil heat back up in-between batches
I highly recommend serving these delicious Thai Corn Fritters with a Thai sweet chili sauce.
Want some more crunchy, delicious fried appetizers? Check these out!
Flash Fried Calamari with Ginger Chili & Thai Peanut Sauce (superb!)
Korean Cauliflower Bites with Sweet & Spicy Chili Sauce (yummmm!)
PrintThai Corn Fritters
Ingredients
- 2 1/2 C. corn kernels sliced off the cob (about 4–5 ears)
- 1/2 C. all purpose flour
- 1/4 C. rice flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 C. coconut milk
- 1 egg
- 2 tsp. red curry paste
- 1 tsp. fish sauce
- 1 clove garlic, minced
- 2 green onions, chopped
- 2 Tbls. cilantro, chopped (use stems as well)
- Oil for frying
- Sweet Chili Sauce, for dipping fritters in
Instructions
- Heat oil in either a cast iron skillet or Fry Daddy. I love to use my Fry Daddy for frying foods. If you use a skillet, add about 1.5 cups of oil (enough to fry the fritters in) and heat to about 375 degrees.
- Slice kernels off the corn cobs and set aside. You’ll want 2-2 1/2 cups of kernels (I like more kernels!)
- In medium sized mixing bowl whisk together flour, rice flour, baking powder, salt and pepper. In small mixing bowl whisk together the coconut milk, egg, red curry paste, and fish sauce. Stir wet mixture into dry mixture and combine well.
- Fold in corn, cilantro, and green onions.
- Drop corn fritter batter by tablespoons into oil and fry until golden brown on each side, turning as needed. Drain on paper towels. Keep warm until serving. Serve with sweet chili sauce.