Thai sweetcorn fritters

4K

These tasty Thai sweetcorn Fritters are such a brilliant store cupboard recipe. Simple to make, ridiculously moreish, and with just five main ingredients, this is store cupboard cooking at it’s finest!

Not only that, but they’re actually based on a recipe my Thai grandmother made during her stay with us when I was nine. We had them almost every day! Although we couldn’t speak the same language, we both loved food and this was definitely her way of showing how much she cared for me and my little brother.

The recipe can easily be adapted to what you have or don’t have. No spring onion? Then use normal onion, or none at all. No red curry paste? Use a fresh chilli or swap for a little curry powder, paprika or cayenne – or omit altogether. You could also use plain flour instead of corn if need be. If you don’t have a food processor, then just mash.

I love serving them as a little starter (they make a great alternative to the usual Thai fishcake – and much easier), and you can even make them in advance. Simply reheat under a hot grill for a few minutes before serving.

Perfect with sweet chilli or my Hot & Sour sauce.

I originally wrote this recipe for an article on Village Raw.

Thai sweetcorn fritters

Print

Serves: Makes about 18 fritters

Nutrition facts: 200 calories 20 grams fat

Ingredients

Ingredients

1 x large tin of sweetcorn

1 spring onion, finely chopped

1 tbsp red curry paste (I used Thai Taste as it is suitable for vegetarians/vegans)

1 egg, beaten

3 tablespoons corn flour

Salt

Oil for frying

Instructions

 

1. Pulse the sweetcorn in a food processor for a few seconds. You still want texture, so be careful not to blend for too long.
2. Transfer to a mixing bowl and add the spring onion, curry paste, egg and cornflour, and mix well. Check for seasoning and add salt if necessary.
3. Next, heat 1 tbsp of oil in a large frying pan over a medium heat. Once the oil is hot, add tablespoons of the mixture into the pan, flattening each one slightly as you go. Be sure not to overcrowd the pan. Cook for a minute or two on each side, until golden brown.
4. Remove and place on some kitchen paper to drain. Repeat the process until all the mixture has been used up.
5. Serve warm with some sweet chilli dipping sauce.

Thai sweetcorn fritters

Print

Serves: Makes about 18 fritters

Nutrition facts: 200 calories 20 grams fat

Ingredients

Ingredients

1 x large tin of sweetcorn

1 spring onion, finely chopped

1 tbsp red curry paste (I used Thai Taste as it is suitable for vegetarians/vegans)

1 egg, beaten

3 tablespoons corn flour

Salt

Oil for frying

Instructions

 

1. Pulse the sweetcorn in a food processor for a few seconds. You still want texture, so be careful not to blend for too long.
2. Transfer to a mixing bowl and add the spring onion, curry paste, egg and cornflour, and mix well. Check for seasoning and add salt if necessary.
3. Next, heat 1 tbsp of oil in a large frying pan over a medium heat. Once the oil is hot, add tablespoons of the mixture into the pan, flattening each one slightly as you go. Be sure not to overcrowd the pan. Cook for a minute or two on each side, until golden brown.
4. Remove and place on some kitchen paper to drain. Repeat the process until all the mixture has been used up.
5. Serve warm with some sweet chilli dipping sauce.