I first came across Tod Man Khao Pod (Thai Corn Fritters) on a visit to Thaikhun in Glasgow – you’ll find them on the starters / snacks menu in almost every Thai restaurant however. The sweetcorn is flavoured with aromatic Thai curry paste & kaffir lime leaf, resulting in a fragrant and deliciously crispy snack, perfectly accompanied by some sweet chilli sauce.
Light, crispy corn fritters, flavoured with Thai curry paste & kaffir lime leaf.
- 325g tin of sweetcorn rinsed & drained (260g drained weight)
- 2 teaspoons Thai massaman curry paste
- dash fish sauce
- 1 generous pinch dried kaffir lime leaf crushed
- 1 spring onion finely sliced
- 1/2 whisked egg see notes below
- 1 teaspoon sea salt
- 2 heaped tablespoons plain flour
- 2 heaped tablespoons potato flour or cornflour
- 1/2 teaspoon baking powder
- vegetable oil for deep frying
- sweet chilli sauce to serve
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Put half of the rinsed and drained sweetcorn in a blender jug. Add the red curry paste, kaffir lime leaf, spring onion, fresh coriander and whisked egg. Blend until the ingredients are combined and pour the blended mix into a large bowl.
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To the blended mix, add the remaining sweetcorn, sea salt, plain flour, potato flour or cornflour and baking powder. Mix well. Check the consistency of the mix and add a little more flour if necessary – the batter should fall off of a spoon in one lump.
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Cover the mix and set aside in the fridge for 30 minutes. If desired, the mix may stay in the fridge at this stage for up to 24 hours (it may need a little extra flour again just before cooking).
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Heat the oil for deep frying to around 160c. Carefully place teaspoon sized amounts of the corn batter into the hot oil and fry the fritters for 3-4 minutes, turning occasionally until golden and crispy on all sides. Don’t overcrowd the pan, fry just a few fritters at a time and keep warm in a low oven if necessary whilst you finish cooking the remaining fritters.
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Arrange the fried Thai corn fritters on a serving plate and serve with sweet chilli sauce.
I’ve used just half an egg in this recipe as this still makes enough corn fritters to serve 4 people easily – just whisk an egg and carefully add half of it to the mix (I typically use the other half in a Thai noodle dish such as Pad See Ew to serve at the same time). You can, of course, double the recipe and use a whole egg if desired. The corn fritter batter will keep in the fridge for 24 hours if you’d prefer to prepare the night before.
If you like this Thai corn fritters recipe, you might be interested in buying my book: The Street Food Secret: The World’s Most Exciting Fast Food in Your Own Kitchen
This is a fantastic recipe, absolutely delicious. We have also made them with red curry and green curry paste (depending on what we have in the fridge) which gives each batter mix a nice variety. Also tried slightly varying the whole corn / blended corn ratio but usually follow the recipe.
The only downside is I spend all my time frying them up in small batches while the rest of the household eat them before I can get to them.
Thanks Kevin, I’m very glad the family are enjoying them!