Corn Fritters With Hot & Spicy Oriental Relish

"I"ve been tweaking this recipe. It's a combination of several that I've tried. Absolutely delicious with fresh corn however frozen or canned corn can be substituted."
photo by Rinshinomori photo by Rinshinomori
photo by Rinshinomori
photo by Rinshinomori photo by Rinshinomori
photo by Rinshinomori photo by Rinshinomori
Ready In:
12-14 fritters




  • Make the relish.
  • Heat the wok, add the oil, and when hot add the onions and stir-fry for 3-4 minutes until softened.
  • Add the chilies and garlic, stir-fry for 1 minutes.
  • Remove from heat and allow to cool slightly.
  • Stir in the plum sauce and transfer to a food processor and blend until the consistency of chutney.
  • Set aside.

  • Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
  • Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels).
  • Place in bowl with whole corn kernels.
  • Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
  • (If using frozen or canned corn, place the corn in a food processor and blend briefly until just mashed.).
  • Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
  • Heat oil in large heavy bottomed non-stick skillet (or cast-iron)over medium-high heat until shimmering.
  • Drop 6 heaping tablespoons batter in pan.
  • Fry until golden brown or about 1 minute per side.
  • Transfer fritters to plate lined with paper towels.
  • Arrange on warmed serving platter, garnish with cilantro and serve immediatly with spicy relish.
  • NOTE: Batter can be prepared ahead, cover & refrigerate up to 4 hours.

Questions & Replies

Got a question? Share it with the community!


  1. Only rating the fritters. I didn't make the sauce. Loved them!
  2. Great fritters. I loved the relish that went with them, it really added to the fritters. Served them with Recipe #101525.
  3. If I can give this 10 stars, I certainly would. I now have the ultimate corn fritter recipe! I used fresh corn as indicated, but instead of using a hand grater, a blender was used for half of the corn called for in the recipe. Using fresh corn gives wonderful chewiness to the final dish, but I would think that frozen corn in a bag would also work fine here. The sauce elevates this dish and the sauce is a perfect match to the fritters. The sauce is sweet and sour in taste with lots of garlic flavor permeating throughout. I used plum sauce but for those without plum sauce, plum, peach, apricot, or pineapple jam/jelly thinned with a bit of water would work here. The garlic was used fresh and I did not cook it. I highly recommend this recipe. Yummy! Thank you for posting this recipe here. Made for Asian forum's unrated Asian recipe tag.


"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
View Full Profile

Find More Recipes