corn fritters with basil, chilli and lemon

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I really love vegetables fritters and this recipe with corn, basil and chilli hit the spot for me. I kept the corn kernels whole, and don’t mind them breaking apart slightly for the benefit of the crunch they deliver. If you prefer them more solid, I would suggest blending half the batter with a stick blender to achieve this.

Basil and corn are good friends and chilli adds a dash of spice. The lemon juice gives them a lift, but they are really fabulous with a dipping sauce. I quite like a sweet chilli or Asian soy-based dipping sauce here. I was a little lazy and used a delicious store-bought spring roll dipping sauce to which I added extra sweet chilli sauce and a splash of soy. Sometimes one just has to roll with the convenience products.

I think these would be lovely for brunch. They are quick and easy to whip up. I used 4 fresh corn on the cob, but frozen would be just as nice.

corn fritters with basil and chilli

Print Recipe
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes


  • 2 cups of corn fresh or frozen
  • 80 g 3/4 cup finely sliced spring onions / scallions (green and white parts)
  • small bunch of basil finely chopped
  • pinch or two of dried chilli flakes
  • 1 t smoked paprika
  • 1 free-range eggs
  • 1/2 cup cream
  • 1 cup flour
  • 1 t baking powder
  • 1 T lemon juice
  • Salt and Pepper


  • Mix the corn, onions, basil and chilli together in a bowl.
  • Beat the eggs lightly and mix in the cream and lemon juice.
  • Add the flour, salt and pepper to the vegetables, mix.
  • Add the egg and cream mixture and stir until you have a nice thick batter.
  • Heat a non-stick frying pan with a splash of olive oil and when hot, scoop out the fritter batter into whatever size you want (about 2 - 3 tablespoons) and fry until lightly golden on each side. Drain on kitchen paper.
  • Serve with a dipping sauce of your preference and wedges of fresh lemon.


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 Related recipe:

feta and zucchini fritters 


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  1. I love a good corn fritter, especially with some creamy avocado sauce and a bit of extra coriander and chilli. Yours with basil and lemon look wonderful.

  2. Ooooo I do like the sounds of coriander and ago too 🙂

  3. An absolutely stunning recipe and a must try!!!

  4. I love corn fritters & yours looks gorgeous, mine are made with a few spices & chick pea flour

  5. Gorgeous pics! What a great combination of flavors.

  6. HI Usha, Id love to play around with chickpea flour sometime. will be in touch for tips x

  7. baking powder in with the flour?

  8. I’m making these right now. I used a tablespoon of baking powder. I have a feeling after rereading the recipe it was supposed to be a teaspoon… But, they are coming out great! I haven’t made fritters before. These are really tasty. I hope some make it to the dinner table. 🙂 I made dipping sauce with sour cream and onions and garlic.

  9. Hi Greg – yes it is a teaspoon so I hope they taste ok. They will certainly have a nice texture 🙂

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