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Corn Fritters with Sweet Chili sauce

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“If you like savoury potato pancakes, latkes, etc. you'll love this one! Goes well as a lunch, casual dinner or even appetizer. We ate the leftovers for breakfast :-) This recipe comes from my new favorite cookbook "Bill's Food" by Bill Granger - an Aussie chef.”
READY IN:
30mins
YIELD:
24 Fritters
UNITS:
US

Ingredients Nutrition

Directions

  1. Corn Fritters: Sift the ground rice, flour, baking powder, salt, corander and cumin into a bowl.
  2. Add the egg, lemon juice and 1/2 c.
  3. water and beat to a smooth batter.
  4. Add the corn, spring onion and chopped cilantro and stir to combine.
  5. Heat the oil in a large non-stick frying pan over med to hi heat.
  6. When oil is hot, add 2 tblsp of mixture for each fritter and flatten with the back of a spoon.
  7. Cook about 2 to 3 min, or until golden brown, then flip.
  8. Sweet Chili Sauce: Combine all the ingredients for the sauce in a small saucepan and stir over a low heat until the sugar dissolves.
  9. Bring to a boil, then cook for 5 min or until the mixture thickens to a slightly syrupy consistency.
  10. Remove from the heat and allow to cool and serve with the fritters.

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