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Corn Fritters With Hot & Spicy Oriental Relish

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“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.”
12 fritters

Ingredients Nutrition


  1. Make the relish.
  2. Heat the wok, add the oil, and when hot add the onions and stir-fry for 3-4 minutes until softened.
  3. Add the chilies and garlic, stir-fry for 1 minutes.
  4. Remove from heat and allow to cool slightly.
  5. Stir in the plum sauce and transfer to a food processor and blend until the consistency of chutney.
  6. Set aside.
  8. Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
  9. Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels).
  10. Place in bowl with whole corn kernels.
  11. Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
  12. (If using frozen or canned corn, place the corn in a food processor and blend briefly until just mashed.).
  13. Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
  14. Heat oil in large heavy bottomed non-stick skillet (or cast-iron)over medium-high heat until shimmering.
  15. Drop 6 heaping tablespoons batter in pan.
  16. Fry until golden brown or about 1 minute per side.
  17. Transfer fritters to plate lined with paper towels.
  18. Arrange on warmed serving platter, garnish with cilantro and serve immediatly with spicy relish.
  19. NOTE: Batter can be prepared ahead, cover & refrigerate up to 4 hours.

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