Traditional Thai Corn Fritters ( Gluten free )

Sweet, crispy, and naturally gluten-free — a classic Thai street-food snack.

These traditional Thai corn fritters are a perfect example of how Thai cooking balances simplicity with bold flavour. Fresh sweet corn, red curry paste, herbs and a touch of rice flour create a naturally gluten-free batter that fries into golden, crisp fritters. It’s a dish rooted in everyday Thai cooking—easy, vibrant, and always a favourite at the table.

Equipment you need to make Thai corn fritters

To make these traditional Thai corn fritters, you don’t need anything fancy—just a few essentials from your kitchen:

• Chopping Board and Knife – Perfect for finely chopping herbs or any extra ingredients before they go into the batter.
• Food Processor – Blends the corn kernels into a smooth base, giving the fritters a consistent, fluffy texture. I blend half finely and the rest more coarsely to add a little more texture to the finished product.
• Mixing Bowl – Where all the pureed corn, curry paste, herbs, and flour come together to form the batter.
• Strainer – Helps remove any excess water from the corn, especially if you’re using frozen kernels, so the batter isn’t too wet.
• Ice Cream Scoop – Makes portioning the batter easy and ensures evenly sized fritters that cook uniformly.
• Frying Pan – For frying the fritters in vegetable oil until golden, crispy, and irresistible.
• Spoon or Spatula – To mix and combine the ingredients into a smooth, even batter.

The ingredients you will need.

Corn kernels – Fresh kernels stripped from the cob or thawed frozen corn. Make sure the corn is very well drained—especially if using frozen. Squeeze handfuls of the thawed corn to remove excess moisture; too much liquid will make the mixture too sloppy to form into proper cakes. Blend most of the kernels in a food processor until mostly smooth, leaving some pieces coarse for texture.

Rice flour – Creates a light, crisp, naturally gluten-free batter.

Coriander (root, stems & leaves) – All parts finely chopped. The root adds depth and aroma, the stems bring freshness, and the leaves add bright herbal notes.

Egg (beaten) – Helps bind the mixture.

Red curry paste – Adds classic Thai flavour, colour, and gentle heat.

Fish sauce (Squid Brand – gluten-free) – Seasons the fritters with salty umami. Squid Brand is naturally gluten-free.

Shallot or red onion (finely chopped) – Adds sweetness and a subtle savoury edge.

Long red chilli (finely diced) – Adds mild heat, colour, and freshness.

How to make Thai corn fritters

Assemble all your ingredients so everything is ready before you start mixing.

Prepare the corn:
If using fresh corn, strip the kernels from the cob. If using frozen corn, thaw completely. Drain the kernels very well, then squeeze handfuls firmly to remove as much moisture as possible—excess liquid will make the mixture too loose to fry.

Process the corn:
Place most of the drained kernels into a food processor and blend until mostly smooth. Leave a handful of kernels unblended for texture.

Beat the egg and set aside.

Prepare the aromatics:

• Finely chop the shallot or red onion.
• Finely chop the coriander (root, stems, and leaves).
• Finely dice the long red chilli.

Mix the flavour base:
In a mixing bowl, combine the processed corn, the reserved whole kernels, coriander, shallot/onion, and long red chilli. Add the red curry paste and mix well.

Add the binding ingredients:
Add the beaten egg, then sprinkle in the rice flour. Mix until a cohesive batter forms.

Heat the oil:
Pour vegetable oil into a frying pan and heat over medium heat until shimmering.

Portion directly into the pan:
Using an ice cream scoop or large spoon, scoop the mixture straight from the bowl into the hot oil. This batter is soft, so placing it directly into the pan helps it hold its shape. Gently flatten each fritter with the back of the spoon.

Fry until golden:
Cook the fritters until golden brown on the first side, then flip and fry the other side until crisp and golden.

Keep warm:
Transfer cooked fritters to a tray and keep warm in a low oven while you finish frying.

Storage:
Store leftovers in the fridge for up to five days. Reheat in the oven until hot and crisp.

Tips for Perfect Thai Corn Fritters

Watch your oil temperature:
Medium heat is best. If the oil is too hot, the fritters will brown too quickly on the outside and stay raw in the middle. If it’s too cool, they’ll absorb oil and become greasy. You want a gentle, steady sizzle.

Test one fritter first:
Scoop a small tester into the oil. Check the colour, texture, and seasoning. Adjust curry paste, salt/fish sauce, or cooking time as needed.

Keep fritters warm in the oven:
Place cooked fritters on a tray in a low oven (around 100°C / 210°F). This keeps them warm while you cook the rest and helps them stay crisp for serving all together.

Don’t overcrowd the pan:
Too many fritters at once will drop the oil temperature and make them soggy. Cook in small batches.

Flatten gently:
After scooping the batter into the oil, press lightly with the back of a spoon. This helps the inside cook evenly while keeping the edges crispy.

Texture matters:
Blending most of the corn but leaving some whole gives the fritters their signature bouncy, juicy texture.

Remove excess oil after frying:
Drain fritters briefly on paper towel before moving them to the oven.

Leftovers reheat beautifully:
Reheat in a hot oven or air fryer to bring the crispness back—not in the microwave.

Finishing Touches

These traditional Thai corn fritters are a simple yet flavour-packed recipe that brings a little taste of Thailand to your kitchen. Crispy on the outside and tender with sweet corn on the inside, they’re naturally gluten-free and fragrant with herbs and red curry paste. Serve them with a cool cucumber relish for a perfect balance of flavours. Fry the batter straight from the bowl for easy cooking, and keep them warm in the oven if serving together. Leftovers store well in the fridge for up to five days and reheat beautifully, so you can enjoy these golden, irresistible fritters any time.

Keep Cooking!

If you enjoyed these Thai corn fritters, check out some of our other favourite Thai recipes:

• Thai Fish Cakes

– Crispy, fragrant, and perfect as an appetiser.

Homemade Thai Green Curry Paste – Make your own paste for authentic flavour.

Don’t miss out on new recipes and tips about Thai cooking. Subscribe to our newsletter below.