Corn fritters recipe

Posted on March 5, 2012


Corn fritters are one of those things I happen to be highly drawn to. If it’s on a breakfast menu, it’s a fair bet that I’m going to order them. So it was only a matter of time before I would attempt to master this dish in my own kitchen. And what better time than now, when sweet corn is in season? Luckily for me, my local green grocer sells 4 cobs for $2 (sometimes even down to 3 cobs for $1). Whoever said it was expensive to buy fresh food? Perhaps they need a shopping excursion with me!

My search for a good recipe led me to The Wednesday Chef’s 2006 post on Bill Granger’s corn fritters. The Wednesday chef had also suggested tweaking the celebrity chef’s recipe to include rice flour after reading the virtues of it from the LA Times. Being a finer milled four, rice flour (and similarly corn starch and potato flour) can lighten the texture of most batter recipes. The author of said LA Times article suggested that for fritter batter recipes, replacing half the regular flour for rice flour is a good rule of thumb. Too easy, I can do that. In case you wanted to complain about the price of rice flour versus regular flour, I suggest you visit your local Asian grocer, where a 500g bag costs about 90c (it comes in a clear bag with red writing).

It’s such a nice treat munching on these delightfully crispy sweet corn fritters in the comfort of my own home. Why go to a cafe, when cafe food can come to you? Eating weekend brunch at home in my PJs beats cafe dining about a 100 times over. And thanks to this recipe, I intend to do it all the more often.

RECIPE – Sweet corn fritters (makes 10-12)

(original recipe found from The Wednesday Chef)


  • ~2 cups corn kernels (roughly from 3 cobs of corn)
  • 1/2 cup self raising flour (or 1/2 cup plain flour and 1/4 teaspoon baking powder)
  • 1/2 cup rice flour
  • 1/2 cup water
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon lemon juice
  • 4 spring onions finely sliced
  • 3 tablespoons chopped coriander
  • oil for cooking


  1. In a bowl, sift in both types of flour, salt and ground spices.
  2. Add water, egg and lemon juice. Beat until the batter is smooth.
  3. Stir in corn kernels, spring onions and chopped coriander. Don’t be alarmed if your batter has more corn than batter, the batter is really only acting as a binder. The more corn, the better!
  4. Heat a fry pan on medium to high heat and generously cover the bottom with a layer of oil. When the oil is almost smoking spoon ~2 tablespoons of batter into the pan and flatten out to form a disc. Ensure there is some space between the fritters. Cook for about 2-3 minutes on each side. If you choose to use a non stick fry pan, you will won’t need as much oil.
  5. Drain on some paper towels. Repeat until all the batter is used up. Best eaten immediately.

To serve, my preference is to emulate the cafes and make a stack with bacon, topped with a quick cucumber and avocado salad (just diced and dressed with a generous squeeze of lemon) and finished with some rocket leaves. Delicious, seasonal and oh so healthy – and even more so if cooked on a non stick pan (minimal oil used) and if you’re also willing to forgo the bacon (they’re just as good on their own, I promise). I can’t imagine a better way to start the weekend!