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

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

corn fritters with basil and chilli


  • 2 cups of corn (fresh or frozen)
  • 80g (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
  • 1t smoked paprika
  • 1 free-range eggs
  • 1/2 cup cream
  • 1 cup flour
  • 1t baking powder
  • 1T lemon juice
  • Salt and Pepper


  1. Mix the corn, onions, basil and chilli together in a bowl.
  2. Beat the eggs lightly and mix in the cream and lemon juice.
  3. Add the flour, salt and pepper to the vegetables, mix.
  4. Add the egg and cream mixture and stir until you have a nice thick batter.
  5. 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.
  6. Serve with a dipping sauce of your preference and wedges of fresh lemon.


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 Related recipe:

feta and zucchini fritters 



  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. Sam

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

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

  4. Sam

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

  5. 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.

  6. Sam

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

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