The perfect party appetizer! These vegan corn fritters are boosted with coconut and jalapenos. They're crisp, delicious, addictive AND the batter can be made up to 2 days in advance! They are best eaten when freshly fried, so if you can't eat them all at once, just fry up what you can finish, keep the rest of the batter in the fridge and you can fry it up again later.
Watch The Full Video Tutorial!
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
Ingredients
Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.
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- Corn, uncooked (about 250 g of kernels)
- All-purpose flour
- Cornstarch or rice flour*
- Salt
- Baking powder
- Ice water
- Dried shredded coconut, unsweetened
- Green onions, chopped
- Black sesame seeds (optional)
- Jalapeno, seeds and pith removed, small diced (optional)
- Vegetable oil, for frying
*I have found that rice flour will yield a batter that fries up light and crisp, while cornstarch will yield a batter with firmer crunch. Both are delicious.
How to Make Corn Fritters ทอดมันข้าวโพด
Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.
- Slice corn kernels off the cob with a sharp knife (see video @1:00 for my technique) and place the kernels into a mixing bowl.
- In another bowl, stir together flour, cornstarch or rice flour, salt, coconut, green onions, sesame seeds, and jalapenos. Add 1 cup of ice water and stir just until the batter is smooth, adding the rest of the water only as needed.
- The batter should be thin enough that it is easily pourable and is not gloppy, but not as thin as a crepe batter. (When in doubt, err on the side of the batter being too thick. It's much easier to add more water to thin it out if your first batch turns out to be too clumpy.)
- Pour about ¾ of the batter over the corn and stir to mix well. If it looks like it needs more batter, add some or all of the remaining batter. Note: How much batter you need will depend on the size of your corn, and also whether you like your fritters with more or less batter.
- Heat about 1-inch of vegetable oil in a pot over medium heat to 375°F. Drop the batter by the spoonful into the oil, 1 heaping tablespoon at a time.
- Fry until golden brown, about 3-4 minutes, flipping the fritters half way through. If the first batch of your fritters look clumpy, add a little more water to your batter so that the kernels spread into a nice round disc once they are dropped into the oil.
- Drain on paper towel and serve immediately with Sriracha Hot Sauce.
Corn Fritters ทอดมันข้าวโพด
- Yield: Serves 3-4
Ingredients
- 1 large ear fresh corn, uncooked (about 250 g of kernels)
- ½ cup all-purpose flour
- ½ cup cornstarch or rice flour*
- ½ tsp salt
- ½ tsp baking powder
- 1 - 1 ½ cup ice water
- ⅓ cup dried shredded coconut, unsweetened
- 1-2 green onions, chopped
- 1 tsp black sesame seeds (optional)
- ½ a jalapeno, seeds and pith removed, small diced (optional)
- Vegetable oil for frying
*I have found that rice flour will yield a batter that fries up light and crisp, while cornstarch will yield a batter with firmer crunch. Both are delicious.
Want to save this recipe?
We can email this post to you, so you can come back to it later!
Instructions
Slice corn kernels off the cob with a sharp knife (see video @1:00 for my technique) and place the kernels into a mixing bowl.
In another bowl, stir together flour, cornstarch or rice flour, salt, coconut, green onions, sesame seeds, and jalapenos. Add 1 cup of ice water and stir just until the batter is smooth, adding the rest of the water only as needed. The batter should be thin enough that it is easily pourable and is not gloppy, but not as thin as a crepe batter. (When in doubt, err on the side of the batter being too thick. It's much easier to add more water to thin it out if your first batch turns out to be too clumpy.)
Pour about ¾ of the batter over the corn and stir to mix well. If it looks like it needs more batter, add some or all of the remaining batter. Note: How much batter you need will depend on the size of your corn, and also whether you like your fritters with more or less batter.
Heat about 1-inch of vegetable oil in a pot over medium heat to 375°F. Drop the batter by the spoonful into the oil, 1 heaping tablespoon at a time. Fry until golden brown, about 3-4 minutes, flipping the fritters half way through. If the first batch of your fritters look clumpy, add a little more water to your batter so that the kernels spread into a nice round disc once they are dropped into the oil.
Drain on paper towel and serve immediately with Sriracha Hot Sauce.
Justin Feroz says
I served this with Pico de Gallo on Thanksgiving and it was and instant favorite. They asked me to make it again for Christmas.
Doris says
I made this recipe today! It's really delicious but my kitchen was oil explosion..... i was so scared from it and feel so dangerous....... 🙁
Doris says
PS: I mean the corn was exploded, the oil was everywhere in the kitchen, plus got burn from oil. What/How can I do to solve this problem??? Thank you 🙂
Adam from HTK says
Hi Doris! Adam here and she sometimes uses a splatter guard if the oil gets too excitable 🙂 - see https://kit.co/hotthaikitchen/kitchen-tools-i-use/1206472-splatter-guard-preve Cheers!
Dor. says
Hi Adam,
Thank you for the info.! I used the tool like this already during process. It's still everywhere is oil stain by deep fried. I think the oil was too hot, it push the moisture inside from the corn, so the corn pop inside the oil.
Have a nice weekend.
Adam from HTK says
Damn - sorry to hear! ... and maybe ...
Hope you're having an awesome weekend yourself!!! 🙂
Diane says
I just made these and they were delicious. But the corn popped and splattered oil out of the pan. Not sure why....Any ideas?
Adam The HTK Intern says
Sounds like the water content in the corn was higher than what we were using ... what sort of corn did you use? Cheers!
Cheunkamon says
The best recipe ever. I cooked this so many times and now it became to be my family recipe xx Thank you so much. We enjoy it so much
Tim Doughty says
If I could, I would eat these every day! But as an adult I’ll settle for any special occasion when friends come over. So good!
Tia says
An extremely pantry/freezer friendly recipe. I always have frozen corn and chilies, and canned coconut milk, so I'm always ready to whip up an impressive snack to entertain in a pinch with this recipe. I usually resort to it as a last minute party appetizer since it is extremely easy to make, and it is always without fail a hit that is gobbled up within seconds. In the case it doesn't, the rice flour/cornstarch allows it to stay crispy for quite some time. Also, this can be fried in just an inch of oil in a saucepan to save oil, something now all recipes can adjust for.
Hemali says
These were a hit among all my family members - so yummy!! I couldn’t find fresh corn at this time so had to use canned corn which I had dried on a paper towel overnight, but they still tasted good. Also for sauce I mixed sriracha and Mayo and garnished with some chives - it paired really well with the fritters.
I cooked them ahead of time and reheated in the air fryer and they tasted perfect. Thank you so much for this amazing recipe!