Thai-Style Crispy Corn Fritters

recipe image


  • 8 ears of corn, kernels taken off the cob (about 3-3½ generous cups total). you can also use frozen.
  • 1 bunch of scallions, about 6-8, diced. use only the dark green part in the fritters. reserve the white part if you’re making the tomato salsa.
  • 1 bell pepper, diced, you pick the color
  • A handful thai basil, chopped or cilantro
  • 1-2 small thai chili peppers, diced or you can use a jalapeno pepper.
  • 1 inch piece of ginger grated. i use a microplane zester to grate it. (optional)
  • ½ cup of finely shredded unsweetened coconut
  • 2 large eggs
  • 1½ cups of self rising flour
  • ½ cup of coconut milk beverage or regular low fat milk or other non-dairy milk of your choice
  • Oil for cooking. i used coconut.
  • Sea salt to taste
  • Lots of lime wedges and tomato salsa for serving


  1. Saute the bell pepper and the Thai pepper in a little oil with a pinch of salt.
  2. When the pepper is tender, add the corn, grated ginger and the scallions.
  3. Add a little more oil and saute until the veggies are tender-crisp, about 5 minutes.
  4. Place in a large bowl and set aside to cool.
  5. Once cool, stir in the chopped Thai basil, the flour, a dash more salt, the coconut milk beverage and the eggs.
  6. Stir to combine. The batter will be thick and full of vegetables. It shouldn’t be dry, though. So add a little more milk if it seems too dry.
  7. Drop by ¼ cup fulls onto a medium hot nonstick fry pan coated with oil.
  8. Pan fry until golden brown on one side and then flip. Fry until golden brown on the other side and cooked in the center.
  9. Serve with lime wedges and/or my simple fresh tomato salsa.


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