Thai Corn Fritters (Tod Man Khao Pod)

Sweetcorn fritters spiced with red curry paste and kaffir lime, fried crisp and served with sweet chilli sauce.

TIME BREAKDOWN
Prep: 15 min
Cook: 15 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 300g frozen sweetcorn, defrosted, or 340g tinned sweetcorn, well drained
  • 2 tbsp Thai red curry paste
  • 1 egg
  • 3 tbsp plain flour
  • 2 tbsp rice flour
  • 1 tsp baking powder
  • 1 tbsp fish sauce
  • 1 tsp caster sugar
  • 4 kaffir lime leaves, central vein removed and very finely shredded
  • 60g green beans, very finely sliced
  • 2 tbsp chopped fresh coriander
  • 300ml vegetable oil, for frying
  • sweet chilli sauce, to serve

Method

  1. Pat the sweetcorn dry on kitchen paper. Lightly crush a third of it with a fork so the batter holds together.

  2. Whisk the egg, curry paste, fish sauce and sugar in a large bowl until the paste dissolves.

  3. Stir in the plain flour, rice flour and baking powder, then fold in the sweetcorn, lime leaves, green beans and coriander. The mixture should be thick and clumpy rather than runny.

  4. Heat the oil in a wide frying pan to 175°C. Drop in heaped tablespoons of the mixture, flattening slightly, and fry in batches for 2 to 3 minutes on each side until deep golden and crisp at the edges.

  5. Drain on kitchen paper and serve hot with sweet chilli sauce.