Thailand / Appetizers

Thai corn fritters

Name: Thai corn fritters
Prep time: 15 min
Cook time: 15 min
Yield: 4 portions
Cuisine: Thailand
Ingredients: 300 g sweetcorn, drained; 70 g plain flour; 1 egg; 1 tbsp red curry paste; 2 lime leaves, finely sliced; 3 tbsp neutral oil

Thai corn fritters in a practical home-cooking adaptation, with clear everyday steps.

Prep15 min

Cook15 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Mash half the corn, leaving the rest whole for texture.
Mix corn, flour, egg, curry paste and lime leaves into a thick spoonable batter.
Heat oil in a frying pan over medium heat; add small flattened spoonfuls in batches.
Cook for 3–4 minutes on each side until golden and cooked through; egg-containing centers should reach 71°C.

A little kitchen note

Untested editorial adaptation. Check curry paste for shrimp.

Allergen notes

Wheat, egg; possible shellfish. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 245 kcal
Protein: 6.0 g
Carbs: 29.5 g
Fat: 12.9 g
Fibre: 2.7 g
Total sugar: 5.3 g
Sodium: 123 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it