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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Corn Fritters

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Quick and easy snack food, these Thai corn fritters made by Mama Noi are ideal for parties, lunchboxes, appetisers… any occasion, really! And her secret Thai ingredients make them extra tasty.

WATCH THIS RECIPE

Thai Corn Fritters

PREP TIME

5 minutes

COOK TIME

10 minutes

SERVES

Makes about 16 pieces

Ingredients

400g (14 oz) frozen corn kernels, thawed

1 tbsp Thai red curry paste

2 eggs, lightly whisked

6 makrut lime leaves, finely shredded

½ cup rice flour (you could also use plain flour)

2 tsp fish sauce

½ tsp sea salt, plus extra for sprinkling

vegetable oil, for deep frying

Marion’s Kitchen Coconut Sriracha or sweet chilli sauce to serve (use my store locator to find out where to buy)

Steps

Step 1

Place a 1 cup of the corn kernels into the bowl of a food processor. Blend to a smooth-ish paste. Transfer the mixture to a large bowl and fold through the remaining corn kernels, red curry paste, eggs, makrut lime leaves, rice flour, fish sauce and salt. Mix until well combined.

Step 2

Pour enough oil to fill a wok or deep saucepan about a third of the way up. Heat over high heat until the oil reaches 160C/320F, or when a wooden spoon dipped into the oil forms small bubbles. Using your hands, form small balls of the corn mix and place into the hot oil. Cook for 2-3 minutes or until golden and crisp. Drain on paper towel and sprinkle with a little extra salt.

Step 3

Serve with your choice of dipping sauce.

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