Fresh Corn Fritters


  • 4 tbs peanut oil
  • 1 small onion, minced
  • 1 red chili, minced
  • 2 garlic cloves, chopped
  • 1 tsp ground coriander
  • 11 oz canned or frozen corn, drained
  • 6 scallions, thinly sliced
  • 1 large egg, lightly beaten
  • Kosher salt and cracked black pepper to taste
  • 3 tbs flour
  • 1 tsp baking powder
  • scallion curls for garnish
  • Chili garlic sauce for serving


  • Heat 1 tbs oil in a skillet, then add the onion and cook gently for 7-8 minutes.
  • Add the chilie, garlic and ground  coriander and cook for a minute more, stirring constantly, then remove from heat.
  • Drain the corn and add to a large bowl.
  • Lightly crush the corn with a potato masher to break down the corn a little.
  • Add the cooked onion mixture along with the scallions and beaten egg.
  • Season to taste with salt and  pepper, then stir to mix together.
  • Sift the flour and baking powder over the mixture, then stir in.
  • Heat 2 tbs of the oil in a large skillet.
  • Drop 4 or 5  heaping tbs of the corn mixture into the pan and using a spatula flatten each to make each fritter about 1/2 inch thick.
  • Fry the fritters for about 3 minutes, or until golden brown on the underside, then turn over and fry for an additional 3 minutes or until cooked through. and crisp.
  • Remove the fritters from the skillet and drain on paper towels.
  • Garnish the fritters with scallion curs and  serve with the sauce of your choice.

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