Thai Basil Corn Fritter Bites
Crispy pan-fried corn fritters studded with Thai basil and chili, served with a sweet chili dipping sauce.
The batter comes together in one bowl with pantry-friendly ingredients, and the fritters cook in just a couple of minutes per side. The key is to keep the oil hot and not overcrowd the pan, so each fritter gets that irresistible crunchy shell. A quick sweet chili dipping sauce balances the heat and sweetness.
Serve them warm with extra basil leaves and a squeeze of lime. They are best eaten straight away, but you can keep them warm in a low oven if you are making a bigger batch. These fritters are vegetarian and easily made vegan with a simple swap.
Ingredients
- 2 cups fresh or frozen corn kernels (thawed if frozen)
- 1/2 cup all-purpose flour
- 1/4 cup rice flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1/4 cup cold water
- 1/2 cup fresh Thai basil leaves, roughly chopped
- 1 red Thai chili, finely chopped (or 1/2 teaspoon chili flakes)
- 2 spring onions, thinly sliced
- 1 garlic clove, minced
- 1 tablespoon soy sauce
- 1/2 teaspoon lime zest
- Vegetable oil, for shallow frying
- For the sweet chili dipping sauce:
- 4 tablespoons sweet chili sauce
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
- 1 tablespoon fresh Thai basil, finely chopped
Instructions
- In a large bowl, whisk together the all-purpose flour, rice flour, baking powder, salt, and black pepper.
- In a separate small bowl, beat the egg with the cold water and soy sauce until combined.
- Pour the wet mixture into the dry ingredients and stir until just combined; the batter should be thick but spoonable. If it feels too stiff, add water a tablespoon at a time.
- Fold in the corn kernels, chopped Thai basil, chili, spring onions, garlic, and lime zest. Mix gently until everything is evenly distributed.
- Heat about 1/2 inch of vegetable oil in a large heavy-bottomed skillet over medium-high heat until a small drop of batter sizzles immediately.
- Drop heaped tablespoonfuls of the batter into the hot oil, flattening slightly with the back of the spoon. Cook in batches of 4–5, taking care not to overcrowd the pan.
- Fry for 2–3 minutes per side, until golden brown and crisp. Transfer to a plate lined with paper towels to drain.
- While the fritters cook, make the dipping sauce: stir together the sweet chili sauce, lime juice, soy sauce, and chopped Thai basil in a small bowl.
- Serve the fritters warm with the dipping sauce on the side.
Cook’s tips
- Pat the corn kernels dry with a clean kitchen towel before adding them to the batter; excess moisture can make the fritters splutter in the oil.
- Keep the oil at a steady medium-high heat. If it is too cool, the fritters will absorb oil; if too hot, they will brown before cooking through.
- You can use a cookie scoop or two spoons to portion the batter for evenly sized bites.
Substitutions
- For a vegan version, replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water and let it sit for 5 minutes.
- If you don't have Thai basil, regular basil or cilantro works, though the flavor will be different.
- Rice flour gives extra crispness; if unavailable, use an equal amount of all-purpose flour.
Storage & reheating
Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat in a 180°C (350°F) oven for 5–7 minutes to regain crispness; avoid microwaving, which makes them soggy.
Frequently asked questions
Can I make these Thai basil corn fritter bites gluten-free?
Yes. Replace the all-purpose flour with a gluten-free all-purpose blend and ensure the soy sauce is gluten-free. Rice flour is already gluten-free, so the texture will still be crisp.
Can I bake or air-fry the fritters instead of frying?
Yes. For baking, drop the batter onto a greased baking sheet, brush with oil, and bake at 200°C (400°F) for 15–20 minutes, flipping halfway. For air-frying, cook at 190°C (375°F) for 10–12 minutes, shaking the basket once. The texture will be less rich but still enjoyable.
What can I use instead of Thai basil?
Regular sweet basil or cilantro are the closest substitutes. Thai basil has a distinct anise-like note, so the flavor will be milder, but the fritters will still be delicious.
How spicy are these fritters?
The heat level depends on the chili you use. One red Thai chili gives a gentle warmth; for a milder version, remove the seeds or omit the chili entirely. The sweet chili sauce also adds a little kick.
