Name: Vietnamese Corn and Potato Fritters with Egg Batter
Prep time: 17 min
Cook time: 18 min
Total time: 35 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 2 medium potatoes (peeled and cut into thin matchsticks); 1.5 cups corn kernels (fresh or frozen); 3 large eggs (beaten); 1 cup all-purpose flour; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 cup water; 2 tablespoons vegetable oil (for frying)

Vietnamese Corn and Potato Fritters with Egg Batter

These crispy Vietnamese-style fritters combine tender potatoes and sweet corn kernels coated in a light, golden egg batter. A beloved street food snack in Vietnam, these fritters are perfectly crispy on the outside and soft inside, served as an appetizer or light meal.

35 min

Easy

4 servings

Snap Your Fridge, Get Recipes!

Take a photo of your fridge and let AI create personalized recipes from your ingredients.

App Store Google Play

Taste Profile

Sweet5/10

Salty3/10

Sour0/10

Umami3/10

Spicy0/10

🥄 Texture

Crispy, golden-brown exterior gives an immediate crunch, while the interior is soft and slightly starchy from the matchstick potatoes with tender bursts of corn. The egg-and-flour batter yields a light, slightly chewy binder that holds the fritter together without becoming dense.

👃 Aroma

Warm, toasty frying notes with a pronounced sweet corn scent and a mild eggy, bready aroma from the batter. Subtle caramelized potato and savory undertones mingle with a neutral frying-oil background.

🍷 Pairs Well With

A light, crisp lager or pilsner pairs well; alternatively jasmine tea or a citrusy sparkling water will cut the oil and refresh the palate.

🥗 Side Dishes

Nuoc cham (Vietnamese fish sauce dipping sauce), pickled carrots and daikon (do chua), fresh herb salad (mint, cilantro, Thai basil), sliced cucumbers or a simple green salad, or sriracha mayo for dipping.

Instructions

Peel and cut the potatoes into thin matchsticks approximately 2-3 inches long. Place them in a bowl of cold water for 10 minutes to remove excess starch, then drain and pat dry with paper towels.

In a large mixing bowl, combine the beaten eggs, all-purpose flour, salt, and black pepper. Gradually add water while stirring to create a smooth batter with a consistency similar to pancake batter.

Add the dried potato matchsticks and corn kernels to the batter, stirring gently until all ingredients are evenly coated.

Heat vegetable oil in a large skillet or frying pan over medium-high heat (approximately 350°F or 175°C). Test if the oil is ready by dropping a small amount of batter into the pan; it should sizzle immediately.

Using a spoon or small ladle, carefully drop portions of the batter mixture into the hot oil, forming fritters approximately 3-4 inches in diameter. Do not overcrowd the pan.

Fry each fritter for 3-4 minutes on the first side until golden brown and crispy. Flip carefully using a spatula and fry the other side for another 3-4 minutes until evenly golden.

Remove the cooked fritters from the oil using a slotted spoon and place them on paper towels to drain excess oil.

Serve the fritters warm as an appetizer or light snack. They pair well with Vietnamese fish sauce dipping sauce or sriracha mayo.