Crispy Thai Sweet Corn Fritters
Savor the delightful crunch of these Crispy Thai Sweet Corn Fritters, inspired by traditional Thai street food. In this healthier twist, I've opted for pan frying instead of deep frying, ensuring a lighter bite without sacrificing flavor. The fritters are made with a rich blend of cornflour and fragrant curry paste, delivering an explosion of taste with each mouthful. Perfect as a snack or an appetizer, these fritters are best enjoyed fresh and crispy, paired with your favorite dipping sauce.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Cornflour
1/2 cup (Dry ingredient)
Baking Powder
1/2 teaspoon (Dry ingredient)
Kosher Salt
1 tablespoon (Dry ingredient (plus 1/2 tablespoon for cooking))
Curry Paste
1 tablespoon (Mixed into batter)
Fresh Ginger
1 teaspoon (Grated)
Lime Juice
1 teaspoon (Freshly squeezed)
Egg
1 large (Beaten)
Sweet and Sour Sauce
2 tablespoons (For serving)
Hot Sauce
1/2 teaspoon (For serving)
Corn
1 ear (Boiled and kernels cut off)
Olive Oil
2 tablespoons (For frying)
Instructions
1
Begin by boiling the corn on the cob in salted water until tender, about 8-10 minutes. Alternatively, you can use an equivalent amount of frozen corn, thawed and drained.
2
In a small pot, heat 2 tablespoons of olive oil over medium heat. Using a smaller pot will require less oil and allow for better cooking control.
3
In a mixing bowl, combine 1/2 cup of cornflour, 1/2 teaspoon of baking powder, and 1/2 tablespoon of kosher salt. Mix well to combine these dry ingredients.
4
In a separate bowl, beat one large egg. Gradually add the beaten egg to the dry mixture, stirring until just combined.
5
Add 1 tablespoon of curry paste, 1 teaspoon of freshly grated ginger, and 1 teaspoon of lime juice to the mixture. Stir gently until all ingredients are thoroughly incorporated.
6
Once the corn is cooked, carefully cut the kernels off the cob and fold them into the batter, mixing until evenly distributed.
7
Using a tablespoon or a cookie scoop, scoop out portions of the mixture and carefully drop them into the heated oil. To minimize oil spatter, lower the mixture gently into the oil.
8
Cook the fritters for about 30 seconds, or until the underside is golden brown. Keep a close eye on them as they cook quickly.
9
Once browned, carefully flip the fritters using a fork to brown the other side, which should take another 30 seconds.
10
Once crispy and golden on both sides, remove the fritters from the pan and place them on a paper towel to absorb any excess oil.
11
Serve immediately with a side of sweet and sour sauce or hot sauce for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Thai Sweet Corn Fritters?
They are a flavorful snack or appetizer inspired by Thai street food, featuring a savory-sweet blend of corn, curry paste, and aromatics like ginger and lime.
How is this recipe a healthier version of traditional fritters?
This recipe uses pan frying with a small amount of olive oil instead of deep frying, which creates a lighter bite with less fat without sacrificing the signature crunch.
Can I use frozen corn instead of fresh corn on the cob?
Yes, you can use an equivalent amount of frozen corn; simply ensure it is thawed and thoroughly drained before adding it to the batter.
How long should I boil the corn on the cob?
Boil the corn in salted water for approximately 8 to 10 minutes or until the kernels are tender.
What type of oil is recommended for frying?
The recipe recommends using 2 tablespoons of olive oil, though any oil with a high smoke point will work for pan frying.
What is the purpose of cornflour in this recipe?
Cornflour provides the base for the batter and helps achieve a light, crispy texture when fried.
What kind of curry paste should I use?
A fragrant Thai red or yellow curry paste works best to deliver the authentic street food flavor profile.
How do I prevent oil spatter while cooking?
To minimize spatter, use a tablespoon or cookie scoop to lower the mixture gently and slowly into the heated oil.
Can these fritters be made vegan?
To make them vegan, you would need to replace the large egg with a suitable binder like a flax egg or a commercial egg replacer.
How long does each fritter take to cook?
The fritters cook very quickly, taking about 30 seconds on the first side and another 30 seconds after flipping.
Why should I use a smaller pot for frying?
A smaller pot requires less oil and allows for better temperature and cooking control compared to a large flat pan.
What is the best way to serve these corn fritters?
Serve them immediately while fresh and crispy with a side of sweet and sour sauce or hot sauce for dipping.
Is fresh ginger essential for this recipe?
Freshly grated ginger provides the best fragrance and zing, but you can use ground ginger in a smaller quantity if fresh is unavailable.
Does the batter need to rest before frying?
No, once the ingredients are thoroughly incorporated and the corn is folded in, you can begin frying immediately.
Why is baking powder included in the ingredients?
Baking powder acts as a leavening agent, helping the fritters puff up slightly and stay light rather than becoming dense.
Can I use canned corn for this recipe?
Yes, canned corn is a convenient alternative. Just make sure to drain it well and pat it dry so the excess moisture doesn't thin the batter.
How do I know when to flip the fritters?
Flip the fritters once the underside has turned a visible golden brown, which usually occurs after about 30 seconds.
What should I do if the batter is too thin?
If the batter seems too runny, you can add a small additional amount of cornflour until it reaches a scoopable consistency.
How should I remove excess oil after frying?
Place the finished fritters on a plate lined with paper towels immediately after removing them from the pan.
Are these fritters very spicy?
They have a mild to moderate heat depending on the type of curry paste used, but the sweetness of the corn balances the spice well.
Can I add other vegetables to the batter?
Yes, finely chopped green onions, cilantro, or shredded carrots would be excellent additions for extra texture and flavor.
How many fritters does this recipe make?
Based on the 1/2 cup of cornflour and one ear of corn, it typically makes about 8 to 12 small appetizer-sized fritters.
Can I prepare the corn in advance?
Yes, you can boil the corn and cut the kernels off the cob ahead of time, storing them in the fridge until you are ready to make the batter.
What is the best way to reheat leftovers?
Reheat leftovers in a toaster oven or an air fryer at 350 degrees Fahrenheit for a few minutes to restore their crispiness.
Can I use lime zest in the mixture?
Absolutely; adding the zest of the lime along with the juice will intensify the citrus aroma and flavor.
Is this recipe gluten-free?
Since it uses cornflour, it is naturally gluten-free, but always double-check your curry paste and baking powder labels for certified GF status.
What should the oil temperature be?
The oil should be medium-hot; you can test it by dropping a tiny bit of batter in—if it sizzles immediately, it is ready.
Can I bake these in the oven instead?
While pan frying provides the best crunch, you can bake them at 400 degrees Fahrenheit on a greased tray for about 15-20 minutes, flipping halfway.
Is kosher salt required?
Kosher salt is used for its clean flavor and texture, but you can substitute with regular table salt using a slightly smaller amount.
Can I use a cookie scoop for portioning?
Yes, a cookie scoop is a great tool for ensuring all fritters are uniform in size, which helps them cook evenly.