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Coriander Sweetcorn Fritters

These Coriander Sweetcorn Fritters are so lovely bright and fresh full of Thai flavour.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetiser
Cuisine: British
Servings: 8 fritters
Calories: 135kcal


  • 3 corn on the cobs
  • 2 tablespoons finely chopped coriander leaves
  • 2 spring onions diced
  • ½ red chilli finely chopped
  • zest of ½ lime
  • ½ teaspoon garlic powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground ginger
  • 5 tablespoons gluten-free plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 eggs lightly beaten
  • 4 tablespoons coconut oil

Dipping Sauce:

  • 4 tablespoons lime juice about 2 limes
  • 2 tablespoons fish sauce
  • 3 teaspoons sugar
  • 1 tablespoon water
  • ½ red chilli finely chopped


  • Remove the entire husk from the corn cob and place the corn in a large pan of boiling water. Boil for 10 minutes then remove with a slotted spoon.
  • Strip the corn kernels from the cob using a knife then set aside.
  • In a medium sized bowl add all the rest of the ingredients, except for the coconut oil and mix together until thoroughly combined. Finally mix in the sweetcorn.
  • In a wide based saucepan heat up the coconut oil for 5 minutes on a gentle heat.
  • Fry the fritters in batches. Take 50g of the sweetcorn mixture, ball it up and drop into the hot pan, gently press with the back of a spatula to spread out a little. Add another couple of fritters to the pan in this way then cook for 3-4 minutes each side until golden.
  • For the dipping sauce, combine the lime juice, fish sauce and sugar in a small bowl and mix well. Once the sugar has dissolved stir in the water and chilli. Serve with the fritters.


Calories: 135kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 522mg | Potassium: 205mg | Fiber: 1g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 13.2mg | Calcium: 37mg | Iron: 0.8mg