Thai Sweetcorn Fritters with a Sweet Chilli Dipping Sauce and Mango Salad

These fritters are delicious when served with our tom-ka soup. Galangal can be bought in Asian and Oriental food shops, and is well worth finding for the flavour it imparts. It is similar to ginger but has a less peppery taste.

Recipe authors: jane & Ramin Mostowfi with Kalil Resende
Food For Friends
Photography by Adrian peacock

Reproduced courtesy of Infinite Ideas Ltd.

Publisher's Copyrighted Material
Category:  Starters & Salads Vegetarian  - 


For 6 people


  • 2 sticks of lemon grass
  • 2 tsp chopped ginger
  • 10.5 tbsp chopped galangal
  • 3 cloves of garlic, peeled
  • 4 lime leaves (destalked)
  • a bunch coriander, stalks only
  • leaves go in the salad)
  • 1 tbsp vegetarian Thai green curry paste
  • of 1 lime
  • 600 g frozen or canned sweetcorn, defrosted
  • drained
  • and pepper
  • 2 tbsp sugar
  • little plain or gluten-free flour (optional)
  • 2 tbsp vegetable oil
  • the mango salad:
  • 1 unripe Thai mango, peeled and cut into 3mm strips
  • 2 hard mangoes, peeled and cut into 3mm strips
  • 2 bunches of spring onions, cut into fine diagonal strips
  • 1 large red chilli, cut into very fine strips
  • 1 bunch of coriander, leaves only, finely chopped
  • 1 handful of mint leaves, finely chopped
  • 1 handful of Thai sweet basil leaves, finely chopped

Thai Sweetcorn Fritters with a Sweet Chilli Dipping Sauce and Mango Salad Directions

  2. Make the mango salad by mixing all the ingredients together and set it to one side.

    Cut the bases from the lemon grass sticks and remove the outer leaves. Hit the sticks with the handle of a heavy knife, crushing them, then chop them finely. Put the lemon grass, ginger, galangal, garlic, lime leaves, coriander, green curry paste and lime juice in a blender and blend them well. Put the mixture in a large bowl and add the sweetcorn. Season with salt, and stir in the sugar.

    Form the sweetcorn mixture into patties; if they fail to stick together then add a small amount of flour, but use as little as possible. Heat the vegetable oil in a frying pan and cook the fritters for 3–4 minutes on each side.

    Serve, accompanied by the mango salad and some sweet chilli dipping sauce.

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