Thai Corn Fritters with Sweet Chilli Sauce

This is one of those classic appetizer recipes that works at any time of day. It's absolutely delicious and yet so simple to whip up. They're crispy on the outside and tender on the inside, and pair perfectly with a homemade sweet chilli sauce, which will keep for about a month in the fridge. You can also freeze the sauce in small portions in ice cube tray. I have added a mini paprika (or 1/3 of regular red paprika) to the sauce for a fruity note.

Sweet Chilli Sauce	Fritters
2-3 Chilli peppers (I used 2 Scotch bonnet) 1 Sweet mini paprika (optional) 2 Garlic cloves 4 tbsp Rice vinegar (or white wine vinegar) 120 g Raw sugar 1/2 tsp Sea salt 180 ml Water 1 tbsp Cornstarch 2 tbsp Water	2 Large eggs 100 g All purpose flour 2 Garlic cloves, chopped 1 tsp Caster sugar 1 tbsp Fish sauce 270 g Canned corn kernels, drained ½ tsp Sea salt ½ tsp Freshly milled black pepper 2 tbsp Chives, chopped (or spring onions, finely chopped) 6 tbsp Coconut oil, to fry

Roughly chop the chilli peppers and mini paprika if using. Finely chop the garlic. Place chopped chilli peppers, mini paprika if using, garlic, rice vinegar, sugar, salt and water in a blender. Blend everything until well combined.
Pour the mixture into a small saucepan and bring to a boil. Simmer over a low heat for a few minutes. Dissolve the cornstarch in two tablespoons of water and stir in. Simmer until the sauce has thickened.
For the fritters, place the eggs, flour, garlic, caster sugar, fish sauce, half the corn kernels, sea salt and freshly ground black pepper in a food processor. Process to a puree.
Add the chopped chives or spring onions and the remaining corn kernels and stir well to combine. Heat the coconut oil in a non-stick frypan over medium-high heat.
Working in batches, drop tablespoons of corn batter into the pan and cook for 1-2 minutes on each side until golden. Keep warm while you make the remaining fritters.
Stack the fritters on plates and drizzle with sweet chilli sauce, or serve sweet chilli sauce in a bowl for dipping.

8 comments:

eileeninmd 19/7/25 13:51: Hello Angie,
These sound and look delicious! Thanks for sharing.
Take care, have a great weekend.
DEZMOND 19/7/25 13:59: Fritters are such comfort food!
Lola Martínez 19/7/25 14:12: Me apunto a los buñuelos, aunque no a la salsa, lo picante no nos va mucho, prefiero una mayonesa que deben estar igual de ricos.
Frank | Memorie di Angelina 19/7/25 15:27: Wow, I had no idea they ate corn in Thailand, but this looks amazing!
Anonymous 19/7/25 16:25: Yummy -Christine cmlk79.blogspot.com
Linda's Relaxing Lair 19/7/25 16:59: Very nice.
Cocoa and Lavender 19/7/25 18:43: Fresh corn is in season now, and I can't wait to try these using corn right off the cob (I hope that will work!). I always have some sweet chile sauce in the fridge -- we use it so often. These look and sound fantastic! David
Bill 19/7/25 21:10: Looks delicious!