Thai Sweet Potato and Corn Fritters Recipe (conventional recipe)

Thai Sweet Potato and Corn Fritters Recipe (conventional recipe)

These fritters are absolutely going to make it onto your weekly rotation! Just seven ingredients, five of which I always have on hand. Enjoy for breakfast topped with a poached egg, for lunch cold in a lunchbox or use vegetarian burger patty. The secret ingredient to BIG flavour with minimal fuss and ingredients? My flavour bomb salt! I literally use it in everything savoury I cook, including these flavoursome fritters. Check out my organic salt range here…

Got a Thermomix or thermo cooker? Click for the Thermomix Fritters recipe here.


600g sweet potato, coarsely grated (using a food processor is easiest)
200g frozen corn kernels (ideally defrosted)
1 bunch spring onions, white and green parts thinly sliced
60g red curry paste
3 tsp alyce’s flavour bomb salt
200g plain flour
4 free-range eggs
Oil, for frying  


  1. Place sweet potato, corn, spring onions, curry paste, salt, flour, eggs in a large mixing bowl. Using a spatula, fold through until all ingredients are well combined.

  2. Heat oil until hot, add spoonfuls. Push down with the back of spatula. Cook until both sides golden, approx. 3 minutes.

Serve with tomato chutney or siracha, or best option - sprinkle with alyce’s no-chicken chicken salt (pictured). Enjoy!