Sweet Corn Fritters Recipe

Prepare batter

In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt and black pepper until evenly combined.

In a separate bowl, lightly beat the eggs and add the milk, whisking to combine. Pour the wet mixture into the dry ingredients and stir gently until mostly smooth; small lumps are fine. Do not overmix.

Stir in the corn kernels, sliced green onions, chopped cilantro or parsley (if using), and minced garlic (if using). The batter should be thick enough to hold spoonfuls; if it seems too stiff, add up to 2 tablespoons more milk.

Heat oil

In a large skillet or frying pan, pour enough vegetable oil to cover the bottom about 1/8–1/4 inch (roughly 3–6 mm). Heat the oil over medium heat until shimmering and a small drop of batter sizzles and browns in about 30–45 seconds (about 350°F / 175°C).

Fry fritters: Using a 2-tablespoon scoop or large spoon, carefully drop heaping spoonfuls of batter into the hot oil, spacing them 1–2 inches apart. Flatten each mound slightly with the back of the spoon to an even thickness of about 1/2 inch (1.3 cm). Cook 2–3 minutes on the first side without moving so a crisp crust forms.

Flip each fritter and cook another 2–3 minutes until golden brown and cooked through. If fritters brown too quickly before cooking through, reduce heat slightly. Adjust heat as needed to maintain steady browning without burning.

Transfer finished fritters to a paper towel–lined plate or wire rack set over a sheet tray to drain. Keep fritters warm in a low oven (200°F / 95°C) on a baking sheet while finishing the rest.

If desired, after draining, season fritters lightly with a pinch of salt while still hot.

If using store-bought sweet chili sauce, pour it into a small bowl and stir in the lime juice and chopped cilantro (if using). Taste and adjust: add a little more lime for brightness or a pinch of salt if needed.

If making quick homemade sweet chili: combine 1 cup sugar, 1/2 cup water, 2–3 tablespoons rice vinegar, 1–2 tablespoons fish sauce (optional), 2 teaspoons minced red chili or 1 teaspoon red pepper flakes, and 1 teaspoon cornstarch mixed with 1 tablespoon water in a small saucepan. Bring to a simmer, cook until sugar dissolves and sauce thickens slightly (2–4 minutes). Remove from heat, stir in 1 tablespoon lime juice and cool before serving.

Serve the warm fritters immediately with the sweet chili sauce on the side for dipping.