Thai Corn Fritters with Chili Sauce Recipe
Crispy corn fritters are a popular Thai street snack – something between a potato pancake and a crunchy nugget. Perfect for a party, movie night, or as a side to soup. Golden and crunchy on the outside, soft and slightly sweet from the corn on the inside.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- canned corn - 300 g
- flour pszenna - 80 g
- flour ziemniaczana - 20 g
- egg - 1 piece
- milk or water - 60 ml
- soy sauce sojowy - 1 tablespoon
- garlic - 1 clove
- chili pepper - 0.5 piece
- fresh coriander or parsley - 2 tablespoon
- oil roślinny do smażenia
- sweet chili sauce - 4 tablespoon
- lime juice - 1 tablespoon
Main Ingredient:
corn
Preparation
- Drain the corn and let it dry in a sieve. Lightly mash about 1/3 of the kernels with a fork in a bowl, leaving the rest whole – this will help the fritters hold together better.
- Add the egg, milk or water, soy sauce, grated garlic, finely chopped chili pepper, and chopped coriander or parsley to the corn. Mix.
- Add the wheat flour and potato starch. Stir with a spoon until you get a thick batter that coats the corn well. The consistency should be similar to potato pancake batter – if it’s too thin, add a little more flour; if it’s too thick, add a splash of milk or water.
- In a small bowl, mix the sweet chili sauce with the lime juice – this will be the dipping sauce for the fritters.
- Heat a layer of oil about 0.5 cm deep in a pan over medium heat. To check if the oil is ready, drop in a little batter – if it starts sizzling immediately, you can start frying.
- Using a spoon, place small portions of batter into the hot oil, forming small fritters. Fry for 2–3 minutes on each side, until golden and crispy.
- Transfer the fried fritters to a plate lined with paper towel to drain excess oil.
- Serve hot or warm with the prepared chili–lime sauce.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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