Corn Fritters With Corriander Cream and Basil Oil


Corn, glorious corn. It’s a good thing that it only comes around once a year because my cholesterol has to be up a few ticks what with all the butter that I love to slather on the kernels. After making these corn fritters, I’m out until I get to Toigo’s stand in Del Ray on Saturday.

I may get the shakes and hallucinate from the withdrawal. I’ll just have to white-knuckle it until I belly up to the corn crate. “Please sir, must have corn. Must have corn”.

God, I’m pathetic.

Anyhoo, in between wiping the butter schmear from my glistening cheeks, I like to think of more ways to prepare corn than Bubba knows how to cook shrimp. And so, here you go. Corn fritters. After a bit of googling, I put together this recipe which has a hint of lemon from coriander, and a bit of smoke from cumin. For garnish, I made a simple basil oil for sopping and sour cream for topping.


Corn Fritters

makes 8-10 fritters


  • Corn cut from 2 large cobs
  • 1/2 small red bell pepper
  • 1/2 small green bell pepper
  • 1/2 small onion
  • 2 cloves garlic
  • 1 cup all purpose flour
  • 1 egg, slightly beaten
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • several grinds freshly ground black pepper
  • 1 tablespoon oil for sauteing, plus more for frying*
  • 1 tablespoon unsalted butter


Rough chop the onion, bell peppers and garlic. Place in a food processor and pulse until chopped fine. Wipe food processor out and add a handful of basil leaves. Using the pour spout, turn on the machine and add about 1/3 cup olive oil to make basil oil. Add salt and pepper to taste. Process again briefly.


Heat a non-stick skillet over medium high heat and add 1 tablespoon of oil. Sautee chopped onions, peppers and garlic for 5 minutes. Add butter and corn kernels. Continue to sautee for an additional 4-5 minutes, or until the corn begins to take on color and caramelize. Set the mixture aside and allow to cool.


In a mixing bowl, add the flour, baking powder, salt, pepper, coriander, cumin and nutmeg. Add egg and water. Stir with a wooden spoon until incorporated. Add sauteed corn, onion, bell peppers and garlic.

Using a heavy skillet, add 1/2 inch of oil for frying. Turn heat on medium-high and heat until the oil begins to shimmer. Drop corn fritter batter (about 2 tablespoons per fritter) into the heated oil, allowing for 1 inch between them. Fry fritters on each side for 3-4 minutes, until browned.


Remove fritters to paper towels and allow excess oil to drain.

Serve with basil oil and sour cream, topped with a pinch of coriander.

*I used vegetable oil for frying, but you can use any oil with a high smoke point.

13 Responses to “Corn Fritters With Corriander Cream and Basil Oil”

  1. This sounds great. I’ve been going through corn like crazy as well (on the cob, sauted, soup)…I like the looks of this, thanks for sharing.

  2. Good dish. Want to make it better (at least, in my humble opinion)?

    Add one tablespoon of minced raw jalapeno pepper to the mix.

    Now, it’s Tex-Mex and smokin’.

    Great photos.

  3. looks like an excellent brunch dish…all it needs is tomato juice!

  4. Cumin and coriander with basil oil sounds like such an interesting combination. With fresh corn! Mmmm.

    You should really consider submitting this recipe to cookthink’s root source challenge! This week’s ingredient is sweet corn and you could win a cookbook!

    check it out:

  5. Scotte-it sounds like you’re as corn crazed as me!!
    Doc-I definitely think jalepenos would make these fritters rock-I had just run out of them.
    Olga-this would be great with a Virgin Mary!
    Corrine-thanks, and I did!

  6. I wouldn’t even think I’d like corn fritters to be honest but something about your picture of them frying looks sooo good!

  7. first, these corn fritters look really delish.

    second, wow, doc chuck is your fan. look out!

  8. Corn fritters at home, wonderful. I go through corn fritter withdrawal living in Chicago!

  9. The corn fritters look delish! I love the combination of cumin and coriander here. I’m thinking it should add a certain je ne sais quoi, non?

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