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Glass plate of Corn Fritters next to a yellow pot of sweet chilli sauce
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Vegan Corn Fritters Thai Style (Tod Mun Khao Pod)

We’ve been looking forward to sharing these vegan corn fritters for such a long time! We have gone through many rounds of testing these vegan corn cakes to get them just right. They are the exact balance of spicy, sweet, savoury and crispy to make them the most perfect fritter.
Course Sides
Cuisine Thai
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 15 pieces
Calories 103kcal
Author Jess & Dan

Ingredients

  • 1 tablespoon ground flaxseed
  • 3 tablespoon cold water
  • 4 Kaffir lime leaves stems removed
  • 3 cups sweetcorn from a can or frozen
  • 1 cup plain flour
  • 1 tablespoon baking powder
  • ¾ cup oat milk unsweetened
  • 4 tablespoon Thai red curry paste
  • ½ teaspoon salt
  • Vegetable oil 2cm deep in the frying pan

Instructions

  • Put the ground flaxseed in a small bowl with the water and set aside for a minimum of 10 minutes.
    1 tablespoon ground flaxseed, 3 tablespoon cold water
  • Chop the kaffir lime leaves into small pieces and remove the stems.
    4 Kaffir lime leaves
  • Place half of the sweetcorn along with all the other ingredients (including the flaxseed mix, but not the oil) in your food processor and blend until well combined and smooth (ish).
    3 cups sweetcorn, 1 cup plain flour, 1 tablespoon baking powder, ¾ cup oat milk, 4 tablespoon Thai red curry paste, ½ teaspoon salt
  • Combine the remaining sweetcorn and the mixture in a large mixing bowl.
    3 cups sweetcorn
  • Heat the vegetable oil in a frying pan over a medium heat. Wait for the oil to heat up. There should be about 2cm of oil in the frying pan.
    Vegetable oil
  • Test that the oil is hot enough with a piece of corn. If it starts to bubble around the edges, it’s ready to go.
  • Place the corn mixture into the pan, 2 tablespoons for each fritter. Cook on each side for 3-4 minutes. Flip with a spatula and then repeat on the other side. You should be able to cook 2 or 3 fritters at once, depending on the size of the pan.
  • Continue going through this process until all of the mixture is used up. Pat each fritter on a plate lined with kitchen towels to remove excess oil.
  • Keep the fritters in the oven on a low temperature until they’re all ready, and enjoy!

Notes

  • You can use flaxseeds or chia seeds for the egg replacer, just make sure they're ground up, not whole seeds.

Nutrition

Calories: 103kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 169mg | Potassium: 86mg | Fiber: 1g | Sugar: 3g | Vitamin A: 736IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg