Thai Basil Corn Fritters
Crispy sweetcorn fritters flecked with Thai basil and chili, served with a lime dipping sauce for a Thai-inspired small bite.
20Prep min
20Cook min
40Total min
Serves 4Serves
ThaiCuisine
easyDifficulty
These Thai basil corn fritters are the kind of snack that disappears from the plate before you can sit down. Sweet corn kernels are folded into a light batter with plenty of Thai basil, a little chili, and just enough flour to hold everything together. Pan-fried until golden and crisp at the edges, they are best eaten hot with a tangy lime dip.
Thai basil brings a distinct anise-like aroma that pairs beautifully with sweet corn. The batter is simple: rice flour and plain flour for crunch, a little cornstarch for lightness, and sparkling water for an airy texture. A squeeze of lime and a scattering of sliced scallions keep the fritters fresh and bright.
Serve these fritters as a starter, a snack, or part of a larger Thai-inspired spread. The lime dipping sauce comes together in seconds and can be made ahead. If you have extra Thai basil, try it in a stir-fry or a salad — but these fritters are a lovely way to use it up.
Thai basil brings a distinct anise-like aroma that pairs beautifully with sweet corn. The batter is simple: rice flour and plain flour for crunch, a little cornstarch for lightness, and sparkling water for an airy texture. A squeeze of lime and a scattering of sliced scallions keep the fritters fresh and bright.
Serve these fritters as a starter, a snack, or part of a larger Thai-inspired spread. The lime dipping sauce comes together in seconds and can be made ahead. If you have extra Thai basil, try it in a stir-fry or a salad — but these fritters are a lovely way to use it up.
Ingredients
- 2 cups sweetcorn kernels (fresh or frozen, thawed)
- 1/2 cup plain flour
- 1/4 cup rice flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 large egg, lightly beaten
- 1/2 cup sparkling water or soda water, chilled
- 1 red chili, finely chopped (deseeded for less heat)
- 2 scallions, thinly sliced
- 1/2 cup Thai basil leaves, roughly chopped
- 2 tablespoons vegetable oil, for frying
- For the Lime Dipping Sauce:
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce (or soy sauce for vegetarian)
- 1 tablespoon caster sugar
- 1 small garlic clove, finely grated
- 1 tablespoon finely chopped Thai basil
- 1 red chili, finely sliced (optional)
Instructions
- First, make the lime dipping sauce: in a small bowl, whisk together the lime juice, fish sauce (or soy sauce), sugar, grated garlic, chopped Thai basil, and sliced chili if using. Stir until the sugar dissolves. Set aside while you make the fritters.
- In a large bowl, whisk together the plain flour, rice flour, cornstarch, baking powder, salt, and white pepper.
- Add the beaten egg and sparkling water to the dry ingredients. Whisk until just combined; the batter should be thick but pourable. Do not overmix.
- Gently fold in the sweetcorn, chopped chili, scallions, and Thai basil until evenly distributed.
- Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over medium heat. Once the oil is shimmering, drop heaped tablespoons of the batter into the pan, spreading slightly to form fritters about 6 cm wide. Cook in batches, leaving space between them.
- Fry for 2–3 minutes on each side, until golden brown and crisp. Adjust the heat if they brown too quickly. Transfer to a plate lined with kitchen paper to drain. Repeat with the remaining oil and batter.
- Serve the fritters warm with the lime dipping sauce on the side.
Cook’s tips
- Pat the sweetcorn dry with a clean tea towel before mixing to prevent excess moisture.
- Keep the fritters small so they cook through evenly and stay crisp.
- For extra crunch, add 2 tablespoons of toasted sesame seeds to the batter.
- The dipping sauce can be made up to 2 days ahead and stored in the fridge.
Substitutions
- No Thai basil? Use regular basil or cilantro instead.
- Rice flour can be replaced with more plain flour, though the texture will be slightly denser.
- For a vegetarian version, use soy sauce instead of fish sauce in the dip.
Storage & reheating
Store leftover fritters in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or air fryer to regain crispness; the dipping sauce keeps for 3 days in the fridge.
Frequently asked questions
Can I make these fritters gluten-free?
Yes, replace the plain flour with a gluten-free all-purpose blend and ensure the baking powder is gluten-free. The texture will be slightly different but still delicious.
Can I use canned sweetcorn?
Yes, drain and rinse canned sweetcorn well, then pat dry before using. It works perfectly in this recipe.
How do I keep the fritters crispy?
Serve them immediately after frying, or keep them warm in a low oven (about 100°C/200°F) on a wire rack so they stay crisp. Avoid stacking them.
Is the lime dipping sauce spicy?
The chili is optional; leave it out if you prefer a milder dip. The sauce is tangy, salty, and slightly sweet.
