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Thai Corn Fritters

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Prep Time
5m
Cook Time
10m
Total Time
15m
This Thai corn fritter recipe combines the flavors of sweet corn, Thai red curry paste, and makrut lime leaves for a crispy and flavorful fritter. Serve with Marion’s Kitchen Coconut Sriracha or sweet chili sauce for a delicious and satisfying appetizer or snack.
Thai Corn Fritters Image
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Ingredients

Servings: Makes about 16 pieces
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Steps

1
Place a 1 cup of the corn kernels into the bowl of a food processor. Blend to a smooth-ish paste. Transfer the mixture to a large bowl and fold through the remaining corn kernels, red curry paste, eggs, makrut lime leaves, rice flour, fish sauce and salt. Mix until well combined.
2
Pour enough oil to fill a wok or deep saucepan about a third of the way up. Heat over high heat until the oil reaches 160C/320F, or when a wooden spoon dipped into the oil forms small bubbles. Using your hands, form small balls of the corn mix and place into the hot oil. Cook for 2-3 minutes or until golden and crisp. Drain on paper towel and sprinkle with a little extra salt.
3
Serve with your choice of dipping sauce.

Nutrition Facts

  • Calories
    103kcal
    5%
  • Fat
    5g
    0%
  • Saturated Fat
    1g
    0%
  • Carbohydrates
    12g
    0%
  • Fiber
    0g
    0%
  • Sugar
    1g
    0%
  • Protein
    1g
    0%
  • Cholesterol
    23mg
    1%
  • Sodium
    89mg
    4%
Percent Daily Values are based on a 2,000 calorie diet.
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