Crunchy Corn Fritters
Prep time
Cook time
Total time
These sweet, juicy corn fritters are not only easy to make but are absolutely crispy and addictive, I guarantee you can't just stop at one.
Recipe type: Appetizer
Serves: serves 4
  • 2 ears of fresh corn
  • 1 cup corn starch (or substitute with rice flour)
  • ½ tsp salt
  • ½ tsp baking powder
  • 2 green onions – chopped
  • ¾ cup iced water (to achieve that crispy tempura batter texture)
  • Cooking oil for frying
  • Optional:
  • 1 green chilli – seeded and diced finely
  • 1 tsp sesame seeds (for that nutty flavor)
  • 1 tsp red pepper powder (for that slight heat)
  1. Remove the corn kernels from the cob by slicing down each sides vertically.
  2. In a medium bowl, add in the corn starch, salt, baking powder, green onion and optional ingredients if using. Mix well with a fork or whisk.
  3. Pour in iced water (half of it) and stir gently. Slowly add in the rest of the water to achieve a smooth and runny paste. I prefer my batter to be on the thinner side. If the batter is too thick, your corn fritters will be very dense and heavy.
  4. In a large skillet or pan, add in 2 cups oil and bring to 180°C/350°F. If you do not have a thermometer, insert a chopstick and when it bubbles, the oil is ready.
  5. Using a spoon, drop in one scoop of corn batter carefully. It should slide off the spoon easily. Test a small batch and add a little more iced water to the batter if necessary.
  6. Fry for 1 – 2 mins until golden brown.
  7. Drain on paper towel and serve with your favorite chili sauce.
  8. The remaining batter could be refrigerated for up to 2 days. It is not necessary to thaw the batter before frying.
Recipe by Bear Naked Food at