Sweetcorn fritters


Preparation info

  • Makes


    • Difficulty


    • Ready in

      35 min

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

Crispy exterior and slightly chewy centre, sweet and salty: somehow, in these sweetcorn fritters (tod man khao pod), opposites co-exist. Shop-bought red curry paste is fine for these – just check the ingredients list to make sure it doesn’t contain any fish sauce or shrimp paste.


  • vegetable oil spray
  • 2 cups (325 g) cooked sweetcorn kernels, from about 2 corn cobs
  • 1 flax egg
  • 1 teaspoon light soy sauce
  • 2 tablespoons red curry paste
  • ¼ cup (60 ml) soy milk
  • ¾ cup (125 g) rice flour
  • ¼ teaspoon baking powder
  • ½ cup loosely packed (15 g) Thai (or regular) basil leaves, chopped
  • 2 spring onions (scallions), chopped
  • pinch of black pepper
  • coriander (cilantro) leaves and lime wedges, to serve


    Preheat the oven to 200°C. Line a baking tray with a silicone mat or baking paper, then spray well with oil.

    In a food processor, blend half of the sweetcorn kernels with the flax egg, soy sauce, curry paste, soy milk, flour and baking powder. Process until smooth, then pour into a bowl and fold in the remaining sweetcorn, basil leaves, spring onion and pepper.

    Drop dollops of the batter onto the prepared tray, flattening them out slightly, like cookies. Spray a thin coat of oil on top of the fritters and bake for 10 minutes. Remove from the oven, flip the fritters over, spray with oil and bake for another 10 minutes.

    When they’re done, the fritters should be golden brown and fragrant. Scatter with coriander leaves and serve hot, with lime wedges and a small bowl of Thai sweet chilli sauce.