I had corn fritters at a night market in Chiang Mai where the vendor fried them in a blackened wok over a propane burner and handed them to me on a skewer. These are that same idea with Thai flavours: four cups of corn kernels mixed with self-rising flour, milk, eggs, diced red bell pepper, minced Thai bird peppers, chopped scallions, Thai basil, and optional shredded coconut. Pan-fried in neutral oil until golden and crispy on both sides. These don’t last long here — they disappear before the plate hits the table.
The Thai bird peppers make them spicy. Two peppers for medium heat, more if you want to sweat. The Thai basil is different from Italian basil, more anise-like and peppery. It disappears into the batter but you taste it in every bite.
Tips for Making Thai-Style Corn Fritters
Do not overcrowd the pan
Spoon the batter into hot oil and leave space between each fritter. Crowded fritters steam instead of frying and never get crispy. 
Medium heat. Let each side cook until golden before flipping. About two to three minutes per side.
Adjust the heat level
Two Thai bird peppers is medium spicy. One is mild. Three or more is very hot. Mince them finely so the heat distributes evenly through the batter.
Remove the seeds for less heat. The seeds and membranes carry most of the capsaicin.
Thai-Style Crispy Corn Fritters
- Total Time: 35 minutes
- Yield: Makes 16 fritters 1x
- Diet: Vegetarian
Description
These surprisingly light and flavorful corn fritters come together without the use of a deep fryer, featuring sweet corn, Thai basil, and a hint of tropical coconut.
Ingredients
- 4 cups corn kernels
- 1 cup self-rising flour
- 1 cup milk of your choice (e.g., almond milk)
- 2 eggs
- 1 red bell pepper, diced
- 2 Thai bird peppers, minced
- 1/4 cup scallions, chopped
- 1/4 cup Thai basil, chopped
- 1/4 cup shredded coconut (optional)
- Salt and pepper to taste
- Neutral-tasting oil for frying
Instructions
- In a large bowl, combine the corn kernels, self-rising flour, milk, and eggs until well mixed.
- Stir in the diced red bell pepper, minced Thai bird peppers, chopped scallions, and Thai basil.
- If using, add the shredded coconut and mix until evenly distributed.
- Season the mixture with salt and pepper to taste.
- Heat a neutral-tasting oil in a pan over medium heat.
- Spoon the batter into the pan to form fritters, being careful not to overcrowd.
- Cook until the fritters are golden brown and crispy on one side, then flip and cook the other side.
- Remove from the pan and drain on paper towels before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 fritter
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 7
- Carbohydrates: 18
- Fiber: 2
- Protein: 4
Frequently Asked Questions
What is Thai basil?
A variety of basil with a more peppery, anise-like flavour than Italian basil. It is common in Southeast Asian cooking. Available at Asian grocery stores. Italian basil can substitute but the flavour is different.
Can I bake these instead of frying?
You can drop spoonfuls onto a greased baking sheet and bake at 400°F (204°C) for 15-18 minutes, flipping halfway. They will not be as crispy as fried but hold together well.
Can I use frozen corn?
Yes. Thaw and drain well. Fresh corn is sweeter, but frozen works. Pat the kernels dry before mixing into the batter to prevent a soggy texture.
thai basil through every bite!
I added shredded coconut to the batter and it added a sweetness that played perfectly with the bird pepper heat!
Had these from a night market vendor in Chiang Mai YEARS AND YEARS ago and this captures the same crispy outside, soft middle, anise-pepper basil in every bite. Used four bird peppers and my whole face lit up. Pan-frying gave a thinner edge but still got the golden crust.
Can you make these ahead of time, freeze and then reheat in oven?