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Thai corn fritters with dipping sauce on a cutting board

Thai corn fritters recipe (Tod Man Khao Pod)

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5 from 3 reviews

  • Author: Suwanee
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


Thai corn fritters recipe (Tod Man Khao Pod) It's a tasty finger food perfect for sharing as tasty appetizers with guests at dinner parties. The natural sweetness of corn mixed with creamy coconut milk and curry paste seasoned with kaffir lime leaves and fish sauce makes this crispy fritters extra addicting!


  • 2 1/2 cups corn kernels
  • 1 egg
  • 1 cup rice flour
  • 1 1/2 tsp baking powder
  • 1/2 tablespoon fish sauce
  • 1/2 cup coconut milk
  • 2-3 tablespoons red curry paste (as needed for your spice level.) Mae Ploy brand was used for this recipe.
  • 3 kaffir lime leaves, finely chopped
  • 1/4 cup canola oil


  1. Carefully slice the corn with a sharp knife, then place corn kernels in a large bowl. Add all the ingredients except the rice flour to the bowl and mix with a spatula until a soft batter forms. Break up the curry paste, so no big clumps are left. Imagine the surprise of biting into a big chunk of curry paste in your fritter! (: Make sure the batter it’s not too runny either. Add a little more flour if necessary.
  2. Add the flour and mix in well until a soft batter forms. You can thicken the batter here a little bit if preferred. Taste and adjust the seasoning here to your liking with more fish sauce or salt. Or, if it's too salty, add a dash of sugar to balance the saltiness. 
  3. For shallow frying, add 2 tablespoons of oil to a frying pan on medium heat. Add a tablespoon of corn mixture into the pan, and fry for 2 minutes on each side or until golden brown. For deep frying, place enough oil in a saucepan on medium-high heat. Wait until the oil is hot, then scoop a tablespoon of corn fritter into the oil. Cook for 2 minutes or until light golden brown. Use a tong or slotted spoon to scope out the fritters on a plate lined with a paper towel. Be careful with the hot oil. The deep frying version will yield a thick fritter than the shallow frying version. Repeat until the corn mixture is gone.
  4. Place the fried fritters on a plate lined with paper towels. Repeat until the remaining batter is gone. Once the fritters are cooled to room temperature, Serve the corn fritters with Thai sweet chili sauce. Enjoy the best corn fritters ever! (: Garnish with some sliced green onions, chopped cilantro, or even some sesame seeds for fun!


  • You can use regular flour instead of rice flour. You will need to add a little extra because it's lighter flour made from a lighter grain. Wheat grains are softer than rice grains, so it absorbs less water.
  • Use cold instead of coconut milk for a healthier option. Add a cup of ice water to the batter. The ice water also helps the fritter get extra crispy.
  • For the dipping sauce, use store-bought Thai sweet chili sauce. The same sauce is used for spring rolls, Gai Yang chicken, and Thai fish cakes.

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  • Prep Time: 10
  • Cook Time: 20
  • Category: Appetizer
  • Method: frying
  • Cuisine: Thai