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“From Reader's Digest Attack Diabetes with Food, April 2005-slightly altered. Corn has enough natural sweetness that you won't notice the lack of processed sugar in this recipe. Serve for breakfast or for dinner!”

Ingredients Nutrition


  1. Prepare the topping first by combining all the ingredients in a small, non-reactive bowl and mixing well. Cover and refrigerate until ready to serve the corn fritters. The topping is best prepared at least 1 hour in advance.
  2. Sift the flour and baking powder into a large mixing bowl. Make a well in the center, adding the milk and eggs.
  3. Using a wire whisk, stir together the milk, eggs and flour, incorporating well to break up any lumps. Keep beating with the whisk to make a smooth, thick batter.
  4. Next, add the corn, scallions, red chile and cilantro. Season with salt and pepper. Mix well.
  5. Heat a griddle in a large heavy skillet on medium-high heat. Brush the skillet with a little bit of oil. Drop a heaping tablespoonful (grease the utensil first to make it easier to pour) of the batter into the pan; cooking only four fritters at a time to avoid crowding.
  6. Cook on both sides until golden and firm, about 2 minutes each side. Be careful not to burn, reducing heat if necessary.
  7. Remove fritters from pan and drain on paper towels. Place on a platter and keep warm in a low oven. Repeat process until all fritters are cooked, adding oil as necessary.
  8. Divide and arrange the watercress* on 4 individual salad plates. Place the cooked fritters on top. Serve hot with the yogurt sauce on the side.
  9. If you wish, the watercress can be {{lightly}} wilted by sauteeing for about 15 seconds in a little bit of oil.

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