Thai Fritters with Corn and Coriander

I ate these Thai Fritters with Corn and Coriander in Thailand the day we took a boat from a town called Tratt on the Mekong to Sianoukville in Cambodia. I was SO hungover it wasn't funny and wasn't looking forward to the trip. Upon arrival to our boat, they were literally about to pull out of the dock as we jumped out of our tuk-tuk. We ran, waving our arms for them to "Stoppppp!"

Thankfully they did and we ran through the crowds of food sellers to hop on board. Knowing we had a day on the boat, we needed water at the very least - the boat was pretty basic and definitely had no cafe.

I grabbed what I could from one man - he threw all kinds of stuff in a bag and I paid him - most likely $300, but I was in no position to do a quick currency conversion so just threw some cash and ran. Upon inspection, inside the bag were bottles of water, bananas, nuts and chips, some deep fried prawn shells a red curry in a bag and some mystery vegetable fritters. "It could have been worse", I thought.

Thai Vegetable Fritters - a crunchy delight.

The cold fritters had not lost any of their crunch - I wasn't sure of the vegetable, but did see corn and maybe yam. They were SPICY and came with a little pouch of chilli sauce, which I spilled on myself so didn't get to taste. The fishy dipping sauce had also leaked in the bag, luckily it was delicious as it had coated everything. The red curry was weird and bitter so we threw it away.

These fritters did the job of hangover helper no end. Fried food is a great antidote to over indulgence. They got me through the journey so I was appreciative.

Upon our return home, I looked up these fritters and discovered they're common street food in the south of Thailand and come in all forms, using whatever vegetables you have at hand. I had some sweetcorn hanging around when I fist made them but liked them so much, that they are now just Thai Sweetcorn fritters.

I toned down the spice in mine and normally serve with a spicy dipping sauce instead. They're great as a snack, or part of a larger Thai selection. Super crunchy and addictive.

How to make my Thai Fritters with Corn and Coriander

Thai Fritters with Corn and Coriander

Thai Fritters with Corn and Coriander

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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings (adjustable) 4
Calories (per serving) | 200


  • 3 sweetcorn heads (kernels removed)
  • 1 egg
  • 1/2 tsp shrimp paste (or 1 teaspoon salt)
  • 2 garlic cloves (minced)
  • 1/2 tsp fresh ginger (minced)
  • 1/4 cup fresh coriander with stalks (chopped)
  • 1 large pinch white pepper
  • 1 thai chilli (green)
  • 1/4 cup all purpose (plain) flour
  • 70 ml coconut milk
  • vegetable oil (for frying)


  • Mix together all the ingredients, except the oil and bring together to form a kind of dough. If it's too dry, add a little more coconut milk.
  • In a large frying pan, heat about 1-inch/2.5cm the oil until hot (around 170ºC/375ºF) Mould ping-pong sized balls of the dough into small patties. Fry for 1-2 minutes on each side until golden. Drain on paper towels and repeat until all the batter/dough is finished.
  • Serve hot (or cold) with a simple Thai dipping sauce. Mix together 1/4 cup rice vinegar with 1 tablespoon sugar and 1 tablespoon fish sauce and stir till all the sugar is dissolved. To spice it up, add 2 thinly sliced thai chillies (with seeds) and leave them to sit in the sauce for 1-2 hours.


Nutrition Facts
Thai Fritters with Corn and Coriander
Amount Per Serving
Calories 200 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 9g56%
Cholesterol 48mg16%
Sodium 51mg2%
Potassium 236mg7%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 4g4%
Protein 5g10%
Vitamin A 253IU5%
Vitamin C 7mg8%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course | Appetizer, Main Course, Snack
Cuisine | Indian
Keyword | Corn, Street Food
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