Easy Crispy Thai Corn Fritters

These crispy corn fritters are inspired by Thai street food and my mom’s classic recipe. Perfectly golden and paired with a refreshing cucumber relish, they’re an irresistible snack or appetizer!

There are certain dishes that instantly take you back to childhood, and for me, these crispy corn fritters are one of them. Growing up, my mom made these for us regularly, and they quickly became a favorite among my friends too. She had a knack for creating flavors that felt special and comforting, and this dish was no exception. Over time, I put my own twist on her recipe, drawing inspiration from the vibrant and flavorful corn fritters often found in Thai street food.

These corn fritters are packed with sweet corn, herbs, and a savory punch from ground turkey or pork. They’re crispy, golden, and perfectly satisfying, especially when paired with a bright cucumber relish. Whether you’re serving them as an appetizer or a snack, these fritters bring the warmth of home with every bite.

What You’ll Need:

For the Corn Fritters:

• 1 lb ground turkey or ground pork
• 1 can sweet corn
• 1 spoonful sugar
• 2 tbsp green onion, thinly sliced and finely diced
• 1/4 cup minced cilantro, stems included
• 1 tbsp soy sauce
• 1/2 tbsp fish sauce
• 1 tsp baking powder
• 1 tsp white pepper
• 2-4 tbsp corn starch
• 1 egg
• 1/4 cup ice-cold water
• Corn or peanut oil (for deep-frying)

For the Cucumber Relish:

• 2 cucumbers, thinly sliced
• 1 small red onion, diced
• 1/4 cup white vinegar
• 2-4 tbsp sugar
• 1 tbsp chopped cilantro
• 1 tsp red pepper flakes
• Salt and freshly cracked black pepper (to taste)

How to Prepare:

For the Corn Fritters:

1. Mix the Ingredients:
   In a large mixing bowl, combine corn starch, baking powder, and sweet corn. Add the sugar, soy sauce, fish sauce, minced cilantro, green onion, and egg. Mix thoroughly.
2. Incorporate the Meat:
   Add the ground turkey or pork to the mixture and blend well. Slowly pour in the ice-cold water while stirring until the mixture is combined but not overly wet.
3. Deep Fry the Fritters:
   Heat oil in a deep frying pan over medium-high heat. Using a spoon, scoop small portions of the corn mixture (about a spoonful) and gently pat them into shape. Wetting your hands can help prevent the mixture from sticking.
4. Cook Until Golden:
   Carefully place the fritters into the hot oil. Fry in batches, turning occasionally until they are golden brown and cooked through. This typically takes 3-5 minutes.
5. Drain and Serve:
   Transfer the fritters to a colander or place them on paper towels to drain any excess oil.

For the Cucumber Relish:

Chill and Serve:
Let the relish sit for at least 15 minutes before serving to allow the flavors to meld. This relish can be stored in the refrigerator for up to 4 days.

Combine the Ingredients:
In a mixing bowl, whisk together white vinegar, sugar, red pepper flakes, salt, and black pepper. Stir until the sugar dissolves.

Add the Vegetables:
Toss the sliced cucumbers and diced red onion in the vinegar mixture. Add chopped cilantro for an extra layer of freshness.

Why This Recipe Works:

• Nostalgic Yet Global: Inspired by my mom’s comforting recipe and the bold flavors of Thai street food, this dish blends tradition with international flair.
• Crispy and Flavorful: The sweet corn adds pops of sweetness, while the savory ground meat and herbs create a perfect balance of flavors.
• Perfect Pairing: The cucumber relish adds a refreshing contrast to the rich and crispy fritters, enhancing every bite.

Print Recipe

Crispy Corn Fritters

These crispy corn fritters are inspired by Thai street food and my mom’s classic recipe. Perfectly golden and paired with a refreshing cucumber relish, they’re an irresistible snack or appetizer!

Author: Kurvey Kraves

Ingredients

For the corn fritters:

• 1 lb ground turkey or pork
• 1 cup corn kernels canned or frozen
• 1 tbsp granulated sugar
• 2 tbsp green onions finely diced
• 1/4 cup cilantro minced, may include stems
• 1 egg
• 1 tbsp soy sauce
• 1/2 tbsp fish sauce
• 2-4 tbsp cornstarch
• 1 tsp baking powder
• 1 tsp white pepper black pepper works too
• 1/4 cup ice cold water
• oil for frying

For the cucumber relish:

• 1/4 cup white vinegar
• 2-4 tbsp granulated sugar
• 1 tsp red chili flakes
• 1 tbsp cilantro chopped
• 2 cucumbers diced into bite size pieces
• 1 small red onion diced
• salt and pepper to taste

Instructions

For the corn fritters:

• In a large mixing bowl, combine corn starch, baking powder, and sweet corn. Add the sugar, soy sauce, fish sauce, minced cilantro, green onion, and egg. Mix thoroughly.
• Add the ground turkey or pork to the mixture and blend well. Slowly pour in the ice-cold water while stirring until the mixture is combined but not overly wet.
• Heat oil in a deep frying pan over medium-high heat. Using a spoon, scoop small portions of the corn mixture (about a spoonful) and gently pat them into shape. Wetting your hands can help prevent the mixture from sticking.
• Carefully place the fritters into the hot oil. Fry in batches, turning occasionally until they are golden brown and cooked through. This typically takes 3-5 minutes.
• Transfer the fritters to a colander or place them on paper towels to drain any excess oil.

For the cucumber relish:

• In a mixing bowl, whisk together white vinegar, sugar, red pepper flakes, salt, and black pepper. Stir until the sugar dissolves. Taste before adding cucumbers. Adjust if needed, flavor should be sweet and tangy.
• Toss the sliced cucumbers and diced red onion in the vinegar mixture. Add chopped cilantro for an extra layer of freshness.
• Let the relish sit for at least 15 minutes before serving to allow the flavors to meld. This relish can be stored in the refrigerator for up to 4 days.

Notes

• Serving Suggestion: These fritters are delicious on their own, but they also pair well with sweet chili sauce or sriracha for extra heat.
• Meat Options: Ground chicken can be used as a substitute for turkey or pork.
• Make it Vegetarian: Swap the ground meat for finely chopped mushrooms or tofu for a vegetarian-friendly option.

---

Storage and Reheating:

• Storage: Store leftover corn fritters in an airtight container in the refrigerator for up to 3 days.
• Freezing: These fritters freeze well! Place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag or container. They will keep for up to 2 months.
• Reheating: To reheat, place the fritters in an air fryer at 350°F for 4-5 minutes or in an oven at 375°F for about 8-10 minutes until heated through and crispy. Avoid microwaving as it can make the fritters soggy.