Corn Fritters

I’m embarrassed to admit that I am ridiculously late to the corn fritter train. And by late, we’re talking decades.

Who knew that these things were seriously nom-worthy? Or that they were a fantastic way to use up that fresh corn on the cob? Or that they would be devoured in 2.2 seconds flat?

These babies were adapted from Simply Recipes. And I honestly wouldn’t be offended if you went with the original version. Particularly for the dipping sauce.

For those with a delicate palate or a silly little nightshade intolerance, this recipe is for you. And me. And well…pretty much anyone who likes corn. Which, really. SHOULD BE EVERYONE.

The dipping sauce adds a sticky sweetness to the fritters. And would probably be good on top of anything. Except maybe ice cream. Though, I’m sure that there is someone who would be into that.



Corn Fritters + Sweet Garlic Dipping Sauce

Corn fritters and a sweet garlic dipping sauce inspired by SimplyRecipes.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 -2
Author Emily Levenson |


Dipping Sauce

  • 3/4 cup rice vinegar
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 1 large clove garlic minced


  • 1 cup whole wheat 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 1/2 cups of corn kernels cut from 4 large cobs (can also use frozen -- just defrost first)
  • 1 medium onion chopped
  • 1/4 cup parsley chopped
  • Safflower oil for frying


Dipping Sauce:

  1. Combine all of the sauce ingredients into a small saucepan.
  2. Cook on medium heat, stirring with a wooden spoon, until sugar dissolves.
  3. Increase the heat to medium high, let boil for 5-10 minutes or so, until the mixture thickens.
  4. Remove from heat and let cool.


  1. Whisk together the whole wheat flour, baking powder, salt, coriander, and cumin in a mixing bowl.
  2. Add egg, lemon juice and water. Stir until smooth.
  3. Add the corn, onion, and parsley and mix until just combined.
  4. Heat oil in a large frying pan on medium high heat.
  5. Spoon fritter batter into the pan to form one fritter (about size of small pancake).
  6. Cook approximately 2-3 minutes on each side, until browned. Flip and repeat.
  7. Continue spooning batter into well oiled pan until batter is gone.
  8. Serve immediately with the sweet garlic dipping sauce.

Allergen Information

Nightshade free, dairy free, and soy free.
Looking to create change in your life?

Enter your name and email below to get access to my free library of e-books, worksheets, and resources to help you embrace change, inspire creativity, and feel a deep sense of satisfaction with your life.

Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

4 comments / Add your comment below

  1. Can I prep the mix the day before, do you think? I’m always short of time after work so if I could prep the day before it would be super handy 🙂

    1. I’m not sure about that. I’d start with a smaller batch and have something else that you could make juuuuust in case it doesn’t turn out well.

      If you do it, let me know how it goes!

      1. I totally forgot to respond, sorry. The corn fritters I preped the day before worked really well, surprisingly. They went down a treat too 🙂


Leave a Reply