Spicy Corn Fritters


What would be your dream diet? You know, the diet in which you could really eat anything you wanted, and as much as you wanted. If you asked me at dinner tonight, I would have to say, spicy corn fritters. Yep, the corn fritter diet. (Haven’t you heard of it?) Just pile ’em on. One bite of freshly made fritters made with farm fresh corn, dipped in a sweet chili sauce, and nothing else seems even remotely appealing. Of course, a few weeks of nothing but corn fritters and you’re on the road to pellagra, but one can dream, can’t one?

Spicy Corn Fritters Recipe

  • Yield: Makes approximately 16 fritters.


Dipping Sauce

  • 3/4 cup rice vinegar
  • 1/2 cup sugar
  • 1 1/2 teaspoons red chili pepper flakes
  • 1 1/2 teaspoons salt
  • 1 large clove garlic, minced


  • 1 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 egg, lightly beaten
  • 1 teaspoon lemon juice
  • 1/2 cup water
  • 2 cups of corn kernels, (see steps for cutting corn from a cob) cut from 3 large cobs (or frozen corn, defrost and drain first)
  • 4 large scallions or green onions, finely sliced (about half a cup)
  • 1/4 cup chopped cilantro
  • Grapeseed, canola, or peanut oil (a high smoke point oil) for frying



1 Make the dipping sauce by combining all of the sauce ingredients into a small saucepan. Cook on medium heat, stirring with a wooden spoon, until sugar dissolves. Increase the heat to medium high, let boil for 5-10 minutes or so, until the mixture becomes somewhat syrupy. Remove from heat and let cool. The sauce should continue to thicken as it cools. If it becomes too thick, you can add a little water to it to thin it out a bit.

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2 Sift together the flour, baking powder, salt, ground coriander, and ground cumin in a medium bowl. Add egg, lemon juice and water. Stir vigorously with a wooden spoon until smooth. Add the corn, onions, and cilantro. Stir until just combined.

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3 Heat a large frying pan on medium high heat. Add enough oil to generously coat the bottom of the pan. When oil is hot (shimmering not smoking), spoon about 2 heaping tablespoons worth of fritter batter into the pan to form one fritter, patting it down with the back of the spoon as soon as it is in the pan. Work in batches. Leave about 1/2 inch between the fritters in the pan. Let cook about 2-3 minutes on each side, flipping the fritters when they are nicely browned on one side. When browned on the other side, remove the fritters to a plate lined with paper towels to absorb the excess fat.

Add oil as needed to keep the bottom of the pan well coated. Note that the fritters will likely splatter a bit as you are cooking. So, either use a screen splatter guard, or wear long sleeved clothes while you cook.

Serve immediately with the sweet chili dipping sauce.

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Adapted by Bill Granger's corn fritters, found on The Wednesday Chef.

Green chili and corn fritters with a chili lime dipping sauce from Vanessa at Vanesscipes
Indonesian corn fritters from Reid of OnoKineGrindz
Sweet corn fritters from Katherine of ToastPoint

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Showing 4 of 60 Comments

  • Tania

    hmm I’ve made these now (New Zealand time), and I had to check back to see if anyone had actually MADE them as – so many comments on food blogs are: “ooo these look great” but has anyone actually made them? It appears so. Mine are a disaster, taste like flour, not enough liquid, they don’t stay in a fritter shape, first recipe I’ve tried off this blog after Smitten Kitchen linked it to something else but what a dud :(

  • Stephanie

    Accidentally put twice as much flower in (thankfully I had enough of the other ingredients so i could double them) But they taste great! So far it’s taking a little longer to cook than listed for me (possibly didn’t have it on a high enough heat) But they are wonderful, as is the sauce!
    I’m not even finished cooking them, but I liked them so much I knew I needed to comment before I forgot!

  • Lily

    We fried half, did half on the griddle, and the griddle worked very well! In case someone wants a guilt-free version. Even the pickiest kid liked these, but we did leave out the spice for their version.

  • JessicaD

    My husband says these are now in the ‘favourite dinners’ category. Used half rice flour since we had it on hand. Also used jalapeno in the dipping sauce, which was excellent. I had thought about just using some bottled sweet chilli sauce that we already had, but I’m glad I made the effort. Good to know we can use the chilli flakes when we don’t have jalapeno. I served these with golden-crusted brussels sprouts from 101 cookbooks and some harissa-spiced buttered couscous for a delicious meatless dinner. Tip on a quick defrost: turn on your kettle and pour the boiling water over the corn in a sieve.

  • Rosi

    Tried these several times now and they are fantastic. Just served them again on the weekend as an accompaniment to paella and everyone loved them. Had 3 requests for the recipe.

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