Easy Thai Corn Fritters


This scrumptious recipe for Thai corn fritters is a real vegetarian treat, made with corn, tofu, and a variety of vegetables. The corn fritter batter takes only minutes to stir together, then just drop spoonfuls into hot oil and fry for a few minutes. An easy treat that is terrific as an appetiser, snack, or finger food for a party.



Easy Thai Corn Fritters
Cuisine: Thai
Recipe type: Fritters
Serves: 12
Prep time: 
Cook time: 
Total time: 
  • 1 cup rice flour
  • 1 teaspoon baking powder
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 2 eggs
  • ½ block medium or firm tofu (about 1 cup), cut into small cubes
  • 1 cup corn (cut fresh off the cob or frozen)
  • 4 spring onions, sliced
  • 1 loose cup fresh coriander, chopped
  • ½ green capsicum, diced
  • 1 fresh red or green chilli, minced (or ½ teaspoon cayenne pepper)
  • ⅓ teaspoon turmeric
  • 1-2 kaffir lime leaves, snipped into slivers (discard stem)
  1. Break the eggs into a large mixing bowl. Add the fish sauce and soy sauce. Whisk together.
  2. Add the tofu, corn, onion, coriander, capsicum, chilli, turmeric and lime leaf slivers. Stir together.
  3. Mix the baking powder with the flour. Now add this dry mixture to the wet a little at a time, stirring to blend it in and form a thick mixture. Taste-test it for salt, adding up to 1 tablespoon more fish sauce or soy sauce if not salty or flavourful enough.
  4. Heat the oil in a wok or small frying pan over medium-high heat (the oil should be at least 2 cm deep). When bubbles begin to rise from the bottom of the pan, OR the oil begins to "move" across the bottom of the pan, try dropping in a ¼ teaspoon of the mixture. If it sizzles and begins to cook, the oil is ready. If not, the oil needs to heat a little longer.
  5. When oil is ready, drop a heaping tablespoon of the mixture into the oil - this will be 1 fritter. Add as many tablespoons to the oil at one time as you have room for in your pan, without allowing fritters to touch or join together. Tip: Odd shapes are desirable - they needn't be perfect-looking fritters.
  6. Allow fritters to cook at least 1 minute before disturbing - or until they have a more solid form - then gently turn them with your tongs or a spatula to fry the other side. Fritters are done when they're golden-brown on both sides. Remove from oil and allow to drain on an absorbent towel or paper.
  7. Continue cooking the fritters in batches until all the mixture is used up.
  8. Serve with Thai Sweet Chili Sauce for dipping (available in bottles at most supermarkets in the Asian section, or look for it at any Chinese/Asian food store).

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