Corn Fritters

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How about some corny corn fritters. They can either be served as snacks or appetizers or quick bites. Well here comes the real question how about corny corn fritters are without oil….


  1. Preheat oven to 350°F.
  2. If using frozen corn, defrost and remove the water from thawed corn and if using canned, discard all the water. Use a blender to make a coarse paste. Make sure the corn mixture is not too runny or smooth. The mixture should hold together.
  3. Transfer it to a bowl and add the remaining ingredients – salt, ginger, fennel seed powder, green chili and cilantro. Mix them well all together.
  4. Line a baking tray with parchment paper or a silicone mat
  5. Form into patties. Coat with some cornmeal and place them on a baking tray.
  6. Bake for 20 minutes and then flip them to bake for an additional 20 minutes until golden brown.
  7. Enjoy them plain or with sour cream dip.


2 cups of corn kernels (frozen, canned, fresh)
1 teaspoon of ground fennel seeds
1/2 teaspoon of salt
1 teaspoon of ginger paste
1 green chili, finely chopped or 1/2 teaspoon of smoked paprika
1 tablespoon cilantro (finely chopped)
1 teaspoon of mango powder (amchoor)
1/4 cup of cornmeal for coating