Spicy Corn Fritters

Side DishFavorite SummerVegetarianCorn

Zesty, Spicy Corn Fritters! Served with a sweet chili dipping sauce. These are so addictive, you won't be able to stop eating them!

Photography Credit: Elise Bauer

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?

How to Make Corn Fritters

This recipe is barely adapted from a corn fritter recipe by Australian chef Bill Granger, found on The Wednesday Chef.

Spicy Corn Fritters Recipe

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • 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
  • Peanut oil or olive oil for frying


1 Make dipping sauce: Combine 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.

make corn fritter spicy dipping sauce

2 Make the corn fritter batter: Whisk 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.

make corn fritter batter mix corn into fritter batter

3 Fry the corn fritters: 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.

dollop corn fritter batter into hot pan fry corn fritters

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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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52 Comments / Reviews

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Did you make it? Rate it!

  • Debs

    These are my go-to corn fritters, always. I love that there is more flavour in them with the spices. I just add sourcream and sweet chilli sauce to them rather than the dipping sauce.


  • mish

    I’m about to make these. Is it ok to substitute whole wheat flour for the regular flour? Would any alterations to the recipe need to be made if I do?

  • 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.


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