Spicy Corn Fritters

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

Spicy Corn Fritters
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?

Best Corn Fritters
Elise Bauer

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

Spicy Corn Fritters

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4 to 5 servings
Yield 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 kosher salt

  • 1 large clove garlic, minced


  • 1 cup all-pourpose flour

  • 1/4 teaspoon baking powder

  • 1/2 teaspoon kosher salt

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground cumin

  • 1 large egg, lightly beaten

  • 1 teaspoon lemon juice

  • 1/2 cup water

  • 2 cups of corn kernels, cut from 3 large cobs (see steps for cutting corn from a cob) or frozen corn (defrosted and drained)

  • 4 large scallions or green onions, finely sliced (about half a cup)

  • 1/4 cup chopped cilantro

  • Extra virgin olive oil or peanut oil, for frying


  1. Make the 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 to 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
    Elise Bauer
  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, scallions, and cilantro. Stir until just combined.

    make corn fritter batter
    Elise Bauer
    mix corn into fritter batter
    Elise Bauer
  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 to 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
    Elise Bauer
    fry corn fritters
    Elise Bauer

    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.

Nutrition Facts (per serving)
328 Calories
10g Fat
54g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 328
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 8%
Cholesterol 37mg 12%
Sodium 806mg 35%
Total Carbohydrate 54g 20%
Dietary Fiber 3g 10%
Total Sugars 23g
Protein 6g
Vitamin C 9mg 45%
Calcium 49mg 4%
Iron 2mg 12%
Potassium 246mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.