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.
- Makes24 fritters
- Cook Time1¼ 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.
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.
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