Thai Corn Fritters with Sweet Chili Sauce

Sweet, fresh corn kernels punctuate these crispy-crusted fritters, with rich savoriness that pairs perfectly with tangy, sweet, finger-licking chili sauce.

By Courtney HillJune 11, 2021

Makes
24 fritters
Cook Time
1¼ hours

Tod man khao pod are Thai corn fritters typically accompanied by nam jim kai, a sweet chili sauce. The batter often is seasoned with red curry paste and fine slivers of intensely flavorful makrut lime leaves. In our version, we use curry but swap the makrut leaves, which can be hard to source, for grated lime zest. We also add chopped scallions and crushed coriander seeds, which have earthy, citrusy notes. Thai red curry paste varies in spiciness brand to brand; we call for a range, so add as much as suits your taste. Fresh corn is best, but frozen corn also works nicely—just be sure to thaw the corn and pat it dry before using.

Tip

Don’t let the frying oil get too hot. Otherwise, the fritters may brown before the interior is cooked. If you don’t own an instant or deep-fry thermometer, test your oil temperature by dropping a small amount of batter into the oil; it should begin bubbling quickly, yet take a few minutes before it begins to brown.

Ingredients

3
medium garlic cloves, finely grated
2
red Thai chilies, stemmed and thinly sliced or 1 to 2 teaspoons red pepper flakes
½
cup white sugar
¼
cup white vinegar
Kosher salt
2
large eggs
2-3
tablespoons Thai red curry paste (see headnote)
2
scallions, chopped
2
teaspoons grated lime zest
1
teaspoon coriander seeds, lightly crushed
1
teaspoon baking powder
2
cups fresh corn kernels (from 2 ears)
⅓
cup all-purpose flour or ½ cup rice flour
2
quarts grapeseed or other neutral oil

Step 1

In a small saucepan, combine the garlic, chilies, sugar, vinegar, ½ cup water and ½ teaspoon salt. Bring to a boil over medium-high, stirring to dissolve the sugar, then reduce to medium and simmer, stirring occasionally, until lightly syrupy and reduced to about ¾ cup, about 15 minutes.

Transfer to a jar or small bowl and cool completely. (The sauce can be covered and refrigerated for up to 1 week; bring to room temperature before serving.)

Step 2

In a medium bowl, whisk the eggs. Add the curry paste, scallions, lime zest, coriander, baking powder, ¾ teaspoon salt and ¼ cup water; whisk until well combined. Stir in the corn followed by the flour, mixing until fully incorporated; the batter will be runny.

Let the batter rest at room temperature for about 10 minutes to allow the flour to hydrate.

Step 3

Add the oil to a large saucepan; it should reach a depth of about 2 inches. Heat over medium to 325°F. Meanwhile, line a large plate with paper towels and place it near the stovetop.

Step 4

When the oil has come to temperature, carefully drop about eight 1-tablespoon portions of batter into the oil, letting each portion cook for a few seconds before adding the next. Cook, turning occasionally, until the fritters are golden brown and cooked through (when cut into, the center should be dry and set), about 3 minutes; reduce the heat as needed if the fritters are browning too quickly.

Using a slotted spoon, transfer the fritters as they are done to the prepared plate and sprinkle with salt.

Fry the remaining batter in the same way.

Step 5