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Thai Style Corn Fritters with Sweet Chilli Sauce

[heart_this] · Aug 12, 2010 · 44 Comments

Thai Style Corn Fritters with Sweet Chilli Sauce

Last weekend there was a corn roast at the farmers market signalling the beginning of the local corn season. With the amazing aroma of roasting corn and melted butter everywhere, I could not resist coming come with an arm load of corn. One of my favorites ways to enjoy corn is to just have it on the cob with melted butter and a touch of salt but it was clear that I was not going to be able to make it through all of the corn in time so I needed to use it in a recipe to help finish it up. Luckily I had a list of things that I wanted to do with corn and I had just been waiting for it to arrive. On top of that list was some Thai inspired corn fritters flavoured with homemade curry paste along with some green onions, cilantro, lime juice and fish sauce. I immediately though of serving the fritters covered in a spicy peanut sauce but with the heat I wanted something a little lighter and a Thai sweet chili sauce sounded like it would be perfect. one of the things that I like most about these corn fritters, in addition to having an amazing flavour, is how some of the kernels on the outside start to get a little crispy taking on the texture of those partially popped kernels of corn in popcorn which is really nice. What a great way to usher in the start of corn season!

Thai Style Corn Fritters with Sweet Chilli Sauce

Thai Style Corn Fritters with Sweet Chilli Sauce

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 2
ingredients
  • 2 cups corn
  • 1/4 cup cornmeal
  • 1/4 cup flour
  • 1 egg
  • 1 tablespoon green curry paste (or red curry paste)
  • 1 green onion (chopped)
  • 1 handful cilantro (chopped)
  • 1 birds eye chili (thinly sliced)
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 tablespoons oil
  • 1/4 cup sweet chili sauce
directions
  1. Mix the corn, corn meal, flour, egg, curry paste, green onion, cilantro, chili, fish sauce and lime juice in a bowl.
  2. Heat the oil in a pan.
  3. Spoon the corn mixture into the pan to form patties and cook until golden brown on both sides, about 2-4 minutes per side.
  4. Serve with sweet chili sauce.
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Appetizer, Food, Main Course, One-Pan, One-Pot, Recipe, Vegetable

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Reader Interactions

Comments

  1. Aleksis says

    August 12, 2010 at 11:04 pm

    WOW, I need to make a vegan version of this asap. Looks amazing!!

    Reply
  2. Aninha Padredi says

    August 12, 2010 at 11:24 pm

    LOVE it!

    Reply
  3. vanillasugar says

    August 12, 2010 at 11:26 pm

    you made corn fritters. ack, i've had that on my list forever. but it's been so hot here to bake. i adore corn fritters so much kev. nice.

    Reply
  4. Pam says

    August 12, 2010 at 11:27 pm

    I love the thai spin on this!

    Reply
  5. [email protected] says

    August 12, 2010 at 11:31 pm

    Are you taking these pictures yourself? They look great! (I'm new to your blog).

    Nice work.

    JLM

    Reply
  6. cmi says

    August 12, 2010 at 11:39 pm

    this looks delish i want some….

    Reply
  7. Natalie says

    August 12, 2010 at 11:44 pm

    Amazing!

    Reply
  8. Jen says

    August 12, 2010 at 11:46 pm

    I'm stuck at work an starving. Those look delicious. I live in Toronto. Do you deliver?

    Reply
  9. Kelsey says

    August 13, 2010 at 1:19 am

    any excuse to use sweet chili sauce!

    Reply
  10. Recipe for Delicious says

    August 13, 2010 at 1:57 am

    Kevin, what a gorgeous photo! I had roasted corn for the first time recently and it is amazing!

    Reply
  11. HAPPY IN NEVADA says

    August 13, 2010 at 2:32 am

    Also save time, and use a corn-bread mix – then all the spices and condiments he suggests – including the corn, and you won't have to be in a hot kitchen quite so long.

    Reply
  12. Amanda Walsh says

    August 13, 2010 at 2:40 am

    Looks delicious! What is your secret for food photography?

    Reply
  13. Mags says

    August 13, 2010 at 3:10 am

    Oh man… with fresh corn off the cob, I can only imagine how good these fritters will be. Definitely a must try recipe!

    Reply
  14. [email protected] says

    August 13, 2010 at 3:44 am

    I am always looking for a new way to make corn. Looks fantastic.

    Reply
  15. RamblingTart says

    August 13, 2010 at 4:48 am

    Love these, Kevin! 🙂 And I LOVE your zucchini sun-dried tomato tart. 🙂 I featured it on my blog today. Thank you!

    Reply
  16. Rosa's Yummy Yums says

    August 13, 2010 at 6:52 am

    Scrumptious fritters! I am addicted to sweet chilli sauce…

    Cheers,

    Rosa

    Reply
  17. jose manuel says

    August 13, 2010 at 7:28 am

    Esta receta es totalmente novedosa, que curiosa. Me gusta y me la copio con tú permiso. Saludos

    Reply
  18. Ana Powell says

    August 13, 2010 at 7:55 am

    Full of lovely flavours.
    Wishing you a great weekend ♥

    Reply
  19. Paula says

    August 13, 2010 at 9:12 am

    oh, I love that sauce, so I`m sure that these fritters would taste me!

    have a nice time!
    Paula

    Reply
  20. Chiara "Kika" Assi says

    August 13, 2010 at 9:48 am

    Your photo is amazing… makes me want to reach into the screen and take a bite of that fritter!

    Reply
  21. Joanne says

    August 13, 2010 at 10:21 am

    I love it when corn is so sweet that you can eat it raw. These fritters sound and look fantastic!

    Reply
  22. Indie.Tea says

    August 13, 2010 at 12:10 pm

    Wow, that sounds DELICIOUS! I've got to try making these.

    Reply
  23. Satya says

    August 13, 2010 at 1:36 pm

    Hi Kevin,
    I love corn and this thai style corn fritter is so bewitching…and with sweet chilli sauce nothing can beat it : )I am going try this … thanks for sharing

    Satya
    http://www.superyummyrecipes.com

    Reply
  24. Betty Ray says

    August 13, 2010 at 1:43 pm

    Wow, these look too good not to try. Yummy!

    Reply
  25. Becca says

    August 13, 2010 at 1:44 pm

    Blast! If only I had easy access to these curry pastes.

    Becca

    Reply
  26. Lori says

    August 13, 2010 at 1:48 pm

    Kevin! These are a great idea. I love using the corn for cakes and such.

    Reply
  27. Les rêves d'une boulangère (Brittany) says

    August 13, 2010 at 2:30 pm

    I love food like this. Fritters are one of my favourite things to whip up…and the thai twist is a welcome idea.

    Reply
  28. sarah says

    August 13, 2010 at 2:59 pm

    I don't how I find your blog while browsing on the web, but so glad I find it. I'm making all my daily food off of your recipe. Thanks a lot for sharing them with us.

    Reply
  29. Baking is my Zen...sweet nibbles for the soul says

    August 13, 2010 at 3:07 pm

    A recipe keeper!! Great photos.

    Carmen

    Reply
  30. Sara Caldwell says

    August 13, 2010 at 4:21 pm

    I am from Alabama, and our Silver Queen Corn is AMAZING! I will definitely be making this in the next week or so! Thanks!

    Reply
  31. Cookin' Canuck says

    August 13, 2010 at 4:34 pm

    Very nice recipe, Kevin. I like the spiciness of the sauce with the sweetness of the corn.

    Reply
  32. meeso says

    August 13, 2010 at 4:58 pm

    Awesome, corn and sweet chili sauce! Great combo!

    Reply
  33. Jessica says

    August 13, 2010 at 5:48 pm

    I LOVE corn fritters and combined with Thai inspired flavors, this has got to be a winning recipe.

    Definitely on the "to make" list for this week. Thanks!

    [email protected]

    Reply
  34. We Are Not Martha says

    August 13, 2010 at 7:30 pm

    I have so many corn fritter recipes bookmarked to make, but I LOVE that these are Thai style! They look amazing 🙂

    Sues

    Reply
  35. eatme_delicious says

    August 13, 2010 at 11:27 pm

    When I was scanning over the ingredient list I thought I read fish eye sauce!! Anyway these look delicious. I love corn and really need to make them into fritters asap!

    Reply
  36. Anonymous says

    August 14, 2010 at 1:35 am

    I made these this evening to accompany some Asian-style flanken ribs.

    They were SO good. I've made Thai corn fritters in the past and believe it or not this is the first recipe I've seen that called for curry paste to be included.

    So, I did the recipe almost exactly as you listed (I increased it by 50%) it and *awesome*. Just AWESOME!

    Reply
  37. foodess says

    August 14, 2010 at 6:02 am

    Looks delicious – I love anything in fritter format. I'm so excited about corn season!

    Reply
  38. fleur. says

    August 14, 2010 at 7:40 pm

    Kevin, you know I don't usually comment BEFORE trying a recipe but will once again make an exception: I am going to make these tomorrow to go along with grilled eggplant and a small Greek salad. More to follow. fleur.

    Reply
  39. Cynthia says

    August 14, 2010 at 11:55 pm

    great! this recipe is easy
    vege and delish!

    Reply
  40. Alsia says

    August 15, 2010 at 4:30 pm

    Kevin you are amazing! I love the concept for these and the chili sauce recipe in your other post too!

    Reply
  41. Erin says

    August 16, 2010 at 7:19 pm

    Your photo alone puts every batch of corn cakes I've ever made to shame. I love the idea of adding a Thai twist to them too. The carton of Panang curry I buy is just big enough to last FOREVER. It's nice to have more ideas for dishes to make with it.

    Reply
  42. Coralee says

    August 18, 2010 at 10:54 pm

    Wow. I just discovered your blog and made these tonight. While mine didn't look as pretty as yours they were INCREDIBLE. Can't wait to try more of your inspirations.

    Reply
  43. Michelle says

    September 3, 2010 at 6:23 pm

    just made these and they are awesome and spicy!!

    Reply
  44. r^2 says

    March 28, 2011 at 3:28 pm

    I made these last night for a Thai themed potluck and it was really good! I used fresh corn…Definitely need to be careful when making this because the corn loves to pop.

    Reply

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