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Thai sweetcorn fritters

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Thai sweetcorn fritters

Main Serves 4 25 min
Our cooks have made hundreds of versions of sweetcorn fritters over the years, especially at festivals. They make a great canapé, lunch box filler or brunch topped with rocket, avocado and bacon. Use tinned sweetcorn for an easy, store cupboard snack – although you lose the crunch and sweetness of fresh corn. If you've got a bit more time make you own Thai green curry paste - it makes all the difference to the taste.


  • 3 sweetcorn cobs
  • 100g plain flour
  • 1 tsp baking powder
  • 3 eggs
  • 75ml milk
  • 3 tbsp Thai green curry paste
  • 15g fresh coriander leaves
  • oil for frying, e.g. sunflower or coconut
  • salt and pepper
Image of Thai sweetcorn fritters


Prep time: 10 min
Cooking time: 15 min
  • Step 1

    Boil the sweetcorn cobs in a large pan of salted water for 10 minutes. Drain, leave to cool, then cut off the kernels.
  • Step 2

    Put the flour and baking powder in a large bowl.
  • Step 3

    Whisk in the eggs until you have a thick, smooth batter, then gradually whisk in the milk.
  • Step 4

    Stir in the Thai curry paste, sweetcorn kernels and coriander leaves. Season.
  • Step 5

    Heat a layer of oil in a non-stick frying pan. Add spoonfuls of the batter.
  • Step 6

    Fry in batches for 3-4 minutes on a medium high heat, until golden, then flip them over and cook the other side until golden.
  • Step 7

    Drain on kitchen paper before serving.

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