Spicy Corn Patties

By: Manjula Jain

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Spicy Corn Patties

Spicy Corn Patties

Spicy Corn Patties are an excellent starter for any occasion. In addition to corn, this recipe is made with coconut and potatoes. The bread crumbs provide a light crunch, while the peppers bring the heat.

Spicy Corn Patties


  • 2 cups of fresh corn kernels
  • 1 cup of freshly shredded coconut (or unsweetened coconut flakes)
  • 1 medium potato, mashed (microwave for approx. 6 minutes; then mash until smooth)
  • 8 oz box of panko bread crumbs
  • ½ cup fresh thyme (can substitute dry leaves as well)
  • 6 cloves of garlic
  • 3 Thai green chili peppers
  • 2 tbs corn starch
  • 1 tsp salt
  • 2 ½ cups cooking oil
  • 2 cups water


  • In a food processor, add corn kernels, shredded coconut, green chili peppers, thyme, garlic, and salt. Mix the ingredients for 2-3 minutes or until semi-smooth texture.
  • In a non-stick stir-fry pan, heat 2 tbs of cooking oil over high heat. Add the above mixture and cook for 3-4 minutes. Then add the mashed potatoes (see above) and combine thoroughly.
  • Take off heat and cool completely. Make approx. 25 bite-sized patties out of the mixture. Set aside in a large platter.
  • In a small saucepan, bring 2 cups of water to boil over high heat. While this is taking place, mix corn starch with 2 tbs of water in a small glass bowl. Add this mixture to the boiling water and cook for a minute to create a starchy liquid. Let this cool completely.
  • On your work surface, make an assembly line as follows: platter with corn patties, starchy liquid in shallow bowl, another shallow bowl with the panko bread crumbs, and a large empty platter. Dip each patty briefly in the starchy liquid and then roll over the bread crumbs to coat the patties. Then place in a new platter. For best results, repeat the process.
  • Allow breaded patties to rest for 15 minutes.
  • In a deep fry pan, heat 2 cups of cooking oil over high heat. Fry 3 or 4 patties at a time until golden brown. Transfer to platter lined with paper towels to soak up excess oil, and then transfer to serving platter.


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