Crisp-edged Thai corn fritters spiced with red curry paste, served with a quick tomato and pepper relish for dipping.
These fritters are a home version of tod man khao pod, the sweet corn fritters sold at Thai street stalls, bound with a light batter and red curry paste rather than the fish-cake mixture used for tod man pla. Kaffir lime leaf, sliced thin, is what gives them their unmistakable citrus-floral lift, and it's worth seeking out fresh or frozen leaves rather than skipping it. The batter needs to be thick enough to hold the corn kernels together but loose enough that the fritters spread slightly and crisp at the edges when they hit hot oil β too much flour and they turn doughy in the middle. Frying in batches keeps the oil temperature steady, which is the difference between a fritter that's crisp outside and tender inside versus one that's greasy. A tomato and pepper relish isn't the classic accompaniment β that's usually a cucumber relish β but the sweetness and acidity of roasted tomato and bell pepper play the same balancing role against the rich, spiced fritters.
Serves 4
Broil tomato and bell pepper halves skin-side up for 8-10 minutes until charred and softened. Cool, peel, and dice, then stir with rice vinegar and sugar.
In a bowl, whisk egg, curry paste, fish sauce, and sugar. Fold in corn, green beans, kaffir lime leaf, rice flour, and flour until just combined.
Heat oil in a wok or deep skillet to 175C (350F). Test with a small drop of batter β it should sizzle and rise within seconds.
Drop heaped tablespoons of batter into the oil, flattening slightly. Fry 3-4 minutes per side until deep golden and crisp. Don't crowd the pan.
Drain fritters on paper towels and serve hot with the tomato-pepper relish.
Pat frozen corn dry with a towel first β excess water makes the batter too loose and the fritters soggy.
Use Maesri or Mae Ploy red curry paste for a reliable, well-balanced heat level.
Keep fried fritters warm on a rack in a low oven, not stacked on paper towels, so the bottoms don't steam and go soft.
Add finely chopped shrimp for a heartier version closer to tod man goong.
Swap the tomato-pepper relish for the classic cucumber and roasted peanut relish.
Use canned creamed corn for extra binding if your fresh corn is very starchy.
Store fried fritters in the fridge up to 2 days; reheat in a 200C oven for 8 minutes to re-crisp rather than microwaving.
Corn and fish fritters (tod man) are a staple of Thai street food stalls, traditionally made with minced fish and red curry paste. The corn version became popular as a lighter, vegetarian-friendly variant sold alongside the fish original.
You can bake them at 220C on an oiled tray for about 20 minutes, flipping once, but they won't get quite as crisp as the fried version.
Use a little lime zest instead β it won't have the same floral note but adds needed citrus brightness.
The batter is likely too wet β add another tablespoon of rice flour and make sure the corn was patted dry before mixing.
Per serving (150g / 5.3 oz) Β· 4 servings total
Ask our AI cooking assistant anything about this recipe β substitutions, techniques, scaling.
Chat with AI Chef βJoin the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1β2 business days.
Β© 2026 MyCookingCalendar. All rights reserved.
