Thai Corn Fritter Wraps — packed with zingy Thai chili and loads of fresh herbs, this is a dish that always puts a smile on my face! Serve these corn fritters as lettuce wraps with some fresh and pickled veggies and an addictive peanut sauce for the ultimate spring or summer treat!
WATCH HOW TO MAKE THAI CORN FRITTER WRAPS:
For the base of our fritters, we’ll start by grinding together corn with ginger and Thai chilies until coarsely ground. Transfer this to a bowl along with some crumbled paneer, chopped bell peppers, Thai curry paste for that lovely aromatic flavor, some spices, a squeeze of lemon juice, and lemon zest. Add some breadcrumbs and cornstarch and give this a good mix. Finish with some fresh herbs like Thai basil, mint, and cilantro.
Shape these however you’d like and pan fry until they get a beautiful golden brown crust on both sides.
For a simple sauce to accompany our lettuce wraps, I’m going n with peanut butter, soy sauce, maple syrup or any sweetener, sriracha or hot sauce, aromatics, and a big squeeze of lime. Combine this all with some hot water and mix until smooth.
Now we’re ready to assemble our wraps! You can customize this to however you like. I’m using butter lettuce, fresh and pickled veggies, the peanut sauce we made, our crispy fritters, crushed peanuts, lemon wedges, and herbs.
Assemble these as you please and this is the ultimate spring-summer dish that will instantly put you in a good mood! There’s so many textures, colors, and flavors, I am truly obsessed with how these turned out! You have to try these, enjoy!
If you like this, please try my other recipes:
- Thai Mango Lettuce Wrap
- Crunchy Cucumber Cups
- Thai Lollipops with Mango Chili Coulis
- Thai Watermelon Noodle Salad
Thai Corn Fritter Wraps — packed with zingy Thai chili and loads of fresh herbs, this is a dish that always puts a smile on my face! ❤️ Serve these corn fritters as lettuce wraps with some fresh and pickled veggies and an addictive peanut sauce for the ultimate spring or summer treat! 🌷
- 1 1/2 cups fresh corn , boiled or use frozen, about 2-3 corn ears
- 1 inch ginger , roughly chopped
- 2 green chilies , roughly chopped
- 1 cup homemade cottage cheese (paneer) , or tofu
- 1/4 cup mixed color bell peppers , finely diced
- 2 tbsp thai red curry paste
- 1 tsp salt
- 1 tsp roasted cumin powder
- 1/2 tsp red chili flakes
- 1 tbsp lemon juice
- 2 tsp lemon zest
- fresh breadcrumbs , 2 slices of bread coarsely pulsed in a grinder
- 1 tbsp cornstarch
- 2 tbsp cilantro , finely chopped
- oil , for cooking
- 2 tbsp peanut butter
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp hot sauce
- 1 tsp ginger , minced
- 1 tsp garlic , minced
- 1 1/2 tbsp lemon juice
- 1/4 cup hot water
- lettuce leaves
- 1 onions , finely chopped
- 1 mangoes , finely chopped
- 1 cucumber , finely sliced
- basil leaves
- mint leaves
- peanuts
- sesame seeds
- microgreens
- watermelon radish , optional
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For the fritters, begin by pulsing corn, ginger and green chilies together in a food processor or blender. It should only be roughly crushed.
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Transfer the corn to a bowl, and combine it with the rest of the ingredients. Mix everything until it clumps together.
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Divide the mixture into equal parts and shape into patties. Pan fry them in oil for about 2-3 minutes on each side until golden brown on both sides. You can also air fry or bake them.
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To make the sauce, combine all of the ingredients and mix until everything is combined and fully dissolved.
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To assemble, take a lettuce leaf and add some onions, mangoes, cucumbers, and any other fruit or veggie or herbs (like fresh basil and mint) of your choice. Then, add a fritter and top it off with the spicy peanut sauce.
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Garnish with some peanuts, sesame seeds, microgreens, and watermelon radish and wrap it up. Your Thai Corn Fritter Wraps are ready, enjoy!
Recipe Video
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DID YOU MAKE THIS RECIPE?
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Turned out very tasty.
Only thing is tikki mixture was very soft for me. May be I overgrind corn so had to squeeze water and added more bread crumb and corn starch.
The corn should only be roughly crushed. In case it is too wet, just add more fresh bread crumbs like you did.
Hi Nidhi,
where did you buy this souce jar maker ?
I really like your recipe .
Thanks
Thanks Deepti! Here is a link to the self-stirring mug – https://amzn.to/4dBJ783
Hi Nidhi,
Thanks for sharing self-stirring mug.
Your recipes are so good all my friends were asking … No one has tried this fusion style ..
Thank you so much for your love and appreciation! 🙏❤️🫶
this article is very useful, thank you for making a good article
Thank you so much!
Hi Nidhi,
I am excited to make these for a dinner party soon. Wondering if I can freeze the fritters a few days in advance and bake them later? Also, what time and temperature will you recommend for baking?
Hi Vageesha, I will not suggest making it more than a day in advance as it has paneer which is a milk product, and the weather is hot right now.
Just one tip, sauté the corn mix (after step 1) with 1 tsp oil for best results – this will ensure that there is no water in the corn and your patties will come out crispy. Bring the corn mix to room temperature before following the rest of the recipe.
You can bake them at 375F/190C after brushing with oil for 12-15 mins checking in between.
Thank you very much, Nidhi. Good point about the paneer. I will be using Tofu to keep it vegan but I will only freeze for 1 day.
Which brand Thai red curry paste and chili sauce do you use?
I used Maesri Thai curry paste. You can use any chili sauce that is easily available