Comfort food: Corn & Coriander Fritters


It has always surprised me how many people don’t like coriander, it is hands down my favourite herb.  It has an incredibly bright, clean flavour that sings like the proverbial canary when paired with a fresh salad or rich curry.

In this recipe I’ve paired it with sweetcorn for a light yet filling fritter (with a good kick to it) to satisfy your snacking cravings.


Serves 4

250g can of sweet corn, drained weight

1 egg

65g self-raising flour

6 coriander stems, chopped finely

Small knob of ginger, chopped finely

1 shallot, chopped finely

1 long red chilli, seeds removed, chopped finely

1 tsp cumin

1 tsp chilli flakes

1 tsp Thai curry paste (optional)

1 tsp baking powder

Salt and pepper

Coconut oil or vegetable oil, for cooking

Cooking instructions:

  1. In a bowl, puree half of the sweet corn with a hand blender until smooth.
  2. In a separate bowl, mix all the other ingredients together, add the corn puree. Cover the bowl and refrigerate for a couple hours.
  3. To cook, simply heat a frying pan until smoking hot, add a little oil and spoon in a dollop of the corn mix.
  4. Flatten the corn with a spatula and cook for 3 minutes, before flipping and repeating on the other side.
  5. Serve with Nam Jim and shredded lettuce.

Cook’s tip:

After removing from the heat, place your fritters on top of a wire rack, with a baking sheet underneath.  This will allow the excess oil to drip down and prevent your fritters from going soggy.


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