Traditional Thai corn fritters ( Gluten-free )
Golden, crispy, and naturally gluten-free, these Thai corn fritters are packed with sweet corn, herbs, and a touch of red curry paste. Scoop directly into hot oil for easy frying and serve with refreshing cucumber relish. Perfect as a snack, appetiser, or party treat!
Servings: 8 pieces
Calories: 45kcal
Equipment
- 1 Chopping board and knife Handy for chopping fresh herbs or any extra bits you want to add to the batter.
- 1 food processor Blends the corn kernels into a smooth base, giving the fritters a consistent, fluffy texture.
- 1 Mixing bowl Where all the pureed corn, curry paste, herbs, and flour come together to form the batter.
- 1 Strainer Helps remove any excess water from the corn, especially if you’re using frozen kernels, so the batter isn’t too wet.
- 1 ice cream scoop Makes portioning the batter easy and ensures evenly sized fritters that cook uniformly.
- 1 frying pan For frying the fritters in vegetable oil until golden, crispy, and irresistible.
- 1 Spoon or spatula To mix and combine the ingredients into a smooth, even batter.
Ingredients
- 250 g corn kernels Fresh kernels stripped from the cob or thawed frozen corn
- 40 g Rice flour
- 15 g Coriander (root,stem and leaves ) All parts finely chopped
- 1 55g Egg , beaten Helps bind the mixture
- 20 g red curry paste
- 15 g fish sauce Squid Brand is naturally gluten-free
- 15 g Shallot or red onion, finely chopped
- 10 g Long red chilli, finely diced
Instructions
- 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 it 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.
Notes
-
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.
Nutrition
Serving: 1piece | Calories: 45kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 0.5mg | Sodium: 213mg | Potassium: 71mg | Fiber: 1g | Sugar: 2g | Vitamin A: 547IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 0.3mg