Crispy Thai Corn Fritters Recipe (Tod Man Khao Pod)
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This crispy Thai corn fritters recipe (tod man khao pod) features irresistibly crispy edges and a soft, fluffy interior. Learn how to make this gluten-free, vegan-friendly snack that everyone will love in under 30 minutes!
Tip: These Thai sweetcorn fritters are irresistible dipped in sweet chili sauce, just like tod mun pla (Thai fish cakes). Serve them together for the ultimate appetizer duo!
This tod man khao pod recipe stands out for its exceptional flavor, combining spicy red curry paste and fragrant kaffir lime leaves for spice and freshness. They’re irresistibly crispy, fluffy, and so Thai restaurant-worthy you’ll regret not making extra!
Learn more about tod man khao pod
I’ve been growing sweet corn in my vegetable garden, and nothing beats enjoying it grilled, tossed into a refreshing corn salad, or transformed into these irresistible corn cakes.
These Thai fritters make for a fantastic meatless snack, inspired by the popular street food bites found in Thailand. For a healthier alternative, you can lightly pan-fry them instead of deep-frying, as suggested in this recipe.
They’re incredibly easy to make at home, perfect for turning leftover sweet corn kernels into tasty bites.
And if you’re planning ahead, the batter can be made in advance and kept in the fridge until you’re ready to cook!
Ingredient notes
Grab all the ingredients you need at your local Asian grocery store or market, and don’t forget to check the recipe card below for exact measurements!
- Sweet corn – Fresh kernels offer the best flavor, avoid frozen corn.
- Red curry paste – Use my homemade red curry paste or store-bought like Maesri or Mae Ploy.
- Kaffir lime leaves – A popular ingredient in Thai cuisine; adds a citrus flavor.
- Fish sauce – Essential for balancing flavors; use salt if preferred. I recommend Megachef brand.
- Cornstarch or rice flour – Gives fritters their crispy, golden texture.
- Ice-cold water – Keeps the batter airy and results in maximum crispiness.
- Egg – Helps bind the batter and provides extra structure.
How to make Thai corn fritters
Make the corn batter
Step 1-2: In a large mixing bowl, toss the corn with cornstarch until evenly coated.
Step 3-4: Add fish sauce, finely sliced kaffir lime leaves, red curry paste, and the egg. Mix well until everything is combined.
Step 5: Gradually pour in ice-cold water, stirring continuously until a thick, well-mixed batter forms.
Deep-fry
Step 1: Scoop up a spoonful of the corn batter.
Step 2: Gently drop it into hot oil in a deep pan, letting it slide off the spoon.
Step 3: Rinse your spoon with water after each scoop to prevent sticking.
Step 4: Fry until golden and crispy, flipping occasionally for even cooking.
Step 5: Drain on a colander or paper towels. Serve hot with your favorite dipping sauce and enjoy!
Recipe tips and tricks
- Adjust the heat: If you’re serving kids or prefer milder flavors, simply reduce the amount of red curry paste.
- Keep them bite-sized: Smaller fritters crisp up better, cook faster, and have the ideal crunchy-to-fluffy ratio. Avoid overcrowding the pan for the crispiest results.
- Choose the right oil: Use a neutral oil with a high smoke point for deep-frying, like vegetable oil, canola oil, or sunflower oil. Ensure the oil is hot and sizzling before adding your batter.
- Make it an appetizer feast: My favorite way to enjoy Thai food is with a variety of appetizers—these corn cakes are especially delicious when served alongside tasty chicken satay and sweet chili sauce!
Storing & reheating tips
- Fridge storage: Store leftover Asian corn fritters in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze cooked fritters on a baking sheet first, then transfer to a sealed bag or container; they’ll keep for up to 2 months.
- Reheating: For crispy texture, quickly pan-fry fritters in a lightly-oiled skillet over medium heat until warmed through and crisp again.
More Thai appetizer recipes you’ll love
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Thai Corn Fritters Recipe (Tod Man Khao Pod)
Ingredients
- 10 oz or 1 1/4 cups sweet corn
- 1 tablespoon red curry paste
- 1 teaspoon fish sauce, or salt
- 1 1/2 cup cornstarch, or rice flour
- 1 egg
- 1/2 cup ice cold water
- 4 kaffir lime leaves, sliced into thin strips
- oil, as needed for frying
Instructions
Make the corn batter
- In a large mixing bowl, toss the corn with cornstarch until evenly coated.
- Add fish sauce, finely sliced kaffir lime leaves, red curry paste, and the egg. Mix well until everything is combined.
- Gradually pour in ice-cold water, stirring continuously until a thick, well-mixed batter forms.
Deep-fry
- Scoop up a spoonful of the corn batter.
- Gently drop it into hot oil in a deep pan, letting it slide off the spoon.
- Rinse your spoon with water after each scoop to prevent sticking.
- Fry until golden and crispy, flipping occasionally for even cooking.
- Drain on a colander or paper towels. Serve hot with your favorite dipping sauce and enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- For kids: Use half the amount of red chili paste.
- Make ahead: Prepare the batter in advance and keep it in the fridge. Fry when ready.
- Size matters: Smaller fritters cook faster, crisp up better, and get that perfect crunchy-fluffy balance.
- Crispy tip: Avoid overcrowding the pan for the crispiest results.
Yummy love Thai food