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corn fritters recipe card

Corn Fritters (tod man khao pod)

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: serves 4-6 1x
  • Category: small plates
  • Cuisine: Thai


  • 4 ears of corn
  • 4 tablespoons flour
  • 4 tablespoons cornstarch
  • 2 tablespoons red curry paste
  • ½ tablespoon fish sauce*
  • ½ tablespoon soy sauce
  • 2 eggs
  • 4 scallions finely chopped
  • 3 Tablespoons roughly chopped cilantro 
  • ½ teaspoon black pepper
  • oil for frying


  1. With a knife cut off the kernels of corn and set aside.
  2. Combine the flour, cornstarch, red curry paste, fish sauce, soy sauce, and eggs. Stir the batter until it’s free of lumps. 
  3. Add the corn, scallions, and cilantro and gently stir in.
  4. Heat the oil in a deep skillet over medium high heat for 10 minutes. The oil should be 350. Test with a small drop of batter; it should sizzle immediately.
  5. Mix the batter before taking a heaping tablespoon of batter. Gently lower the spoon and pour the batter into the oil. 
  6. (The batter is very loose. Just pour the batter in one spot and move to another area of the pan for another. Keep doing this several times until you have 4-5 fritters. They will naturally spread out in the oil.)
  7. Do not overcrowd the pan. Fry for about 3-4 mins, flipping the fritters gently half way during the cooking process.
  8. Drain the fritters on paper towels. Continue frying in the same way until all of the batter is used.
  9. Serve immediately.


*to make vegetarian corn fritters, omit the fish sauce

Keywords: corn fritters, thai food