Tod Mun Khao Pod (Thai Sweetcorn Fritters)
Crisp little fritters of sweetcorn and red curry paste, served with a sweet chilli dip. A brilliant starter or party snack.
Made with Thai red curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 mins
- LevelEasy
- Costabout £0.66 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Tip the sweetcorn into a bowl and roughly crush about a third of it with a fork.
- 2
Beat in the eggs, then add your ready made Thai red curry paste (see the base recipe), flour, spring onion, coriander and salt. Mix to a thick batter.
- 3
Heat 2 tbsp oil in a large non stick pan over a medium heat for 1 minute.
1 min - 4
Drop in heaped tablespoons of the mix, flatten slightly, and fry for 2 to 3 minutes each side until deep golden. Cook in two batches, adding the rest of the oil for the second.
6 min - 5
Drain on kitchen paper and keep warm in a low oven.
- 6
Serve hot with the sweet chilli sauce for dipping.
Tips
- Pat the sweetcorn dry so the batter stays thick and the fritters crisp up.
- Keep the heat medium: too hot and the outside burns before the egg sets.
- Make them gluten free with a gluten free plain flour, and check the sweet chilli sauce label.
Storing and freezing
Best eaten warm. Keep leftovers in the fridge for up to 2 days and re-crisp in a hot oven for 8 minutes until hot all the way through. Freeze cooked fritters for up to 1 month.
Questions
Can I make them gluten free?
Yes, swap the plain flour for a gluten free plain flour and use a sweet chilli sauce labelled gluten free. Also check the paste label if you use a shop one.
Can I bake them instead?
Yes, bake spoonfuls on a lined tray at 200 degrees C for 18 minutes, turning once, though they will be less crisp.
Do I need to use eggs?
They bind the fritters, so yes. For an egg free version stir in 2 tbsp cornflour and a splash of water instead, though the texture is softer.
More made with thai red curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.