Air fryer recipe · Snacks
Thai Corn Fritters
Sweet, crunchy corn fritters with a curry-paste kick and lacy crisp edges.
- 18 minTotal time
- 195°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 70kcal
- 3.4 gprotein
- 9.5 gcarbs
- 2.4 gfat
- 0.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Sweetcorn kernels300 g
- Red curry paste1 tbsp
- Rice flour4 tbsp
- Egg1
- Spring onion2
- Coriander, chopped2 tbsp
Method
Crush some corn
Lightly crush about a third of the corn with the back of a spoon, leaving the rest whole. The crushed kernels release starch that binds the fritters while the whole ones keep a sweet, juicy bite.
Make the batter
Stir the corn with the red curry paste, rice flour, egg, spring onion and coriander into a thick, spoonable batter. It should hold together in a mound rather than spreading flat, or the fritters fall apart.
Shape the patties
Scoop heaped spoonfuls onto a lined basket and flatten gently into rough discs. Thinner discs get crisper edges and cook through more reliably than thick, doughy mounds.
Brush with oil
Brush the tops with a little oil to help them brown. The oil helps the rice flour crisp into the lacy golden edges that make these fritters, instead of drying out pale and dusty.
Air-fry until golden
Cook at 195C for 12 min, flipping halfway, until both sides are crisp and golden and the centre is set through. Serve straight away with a sweet chilli or cucumber relish.
