Thai Sweetcorn Fritters

Amy Massey
by Amy Massey
12 Fritters
30 min

These Thai Sweetcorn fritters make the perfect appetisers for a Thai dinner or as a party sback. What's more, they are really simple to make!

If you have ever visited Thailand, you may have enjoyed these on the streets of Bangkok, served hot by street vendors I think a paper bag and drizzled in sweet chilli sauce.

The batter gives a soft, fluffy, pancake style texture and you could even switch out the sweetcorn in favour of a different vegetable if you'd prefer!

These Thai Sweetcorn fritters have the same texture as fluffy American-Style pancakes, but house the sweet and spicy flavours of sweetcorn and green chillies.

Garnish with fresh coriander leaves.

Goes perfectly with a Thai sweet chilli dipping sauce.

Recipe details
  • 12  Fritters
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 90g all purpose flour
  • 1 1/2 tsps baking powder
  • 1/2 tsp salt
  • 6 green birdseye chillies, finely chopped
  • 2 spring onions, sliced
  • 1 large handful fresh coriander, roughly chopped
  • 500g tinned sweetcorn, drained
  • 2 tbsps olive oil
  • Thai sweet chilli sauce, for dipping (optional)
  • 3 eggs

Combine all of the ingredients in a large bowl and mix well.
Heat a frying pan until hot and add 2 the olive oil.
Add the mix 1 large spoonful at a time and fry in batches.
Cook for 2-3 minutes on each side.
Serve with sweet chilli dipping sauce and garnish with a little extra coriander.
  • These are perfect for freezing. Cook up a big batch and freeze some for future meals. Simply defrost fully and fry for 2 minute in each side to warm through.
Amy Massey
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  • Shirley Shirley on Dec 13, 2020

    what is the liquid in this recipe???

    • Shirley Shirley on Dec 14, 2020

      thanks Amy i made them yesterday and threw in some milk LOL!!! they were still good though Thanks