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Corn Fritters

These deliciously healthy fritters are gluten free, dairy free and vegetarian.


  • 1 tbls olive or rice bran oil

  • 1 small onion, diced

  • 1 tbls coriander stems, finely chopped

  • 1 clove garlic, crushed

  • 2 corn cobs, kernels removed

  • ½ cup each of rice flour and maize flour or besan (chick pea) flour

  • 1 tsp sea salt (or to taste)

  • 1 tsp cracked pepper

  • 4 organic eggs

  • 1/2 cup organic soy, rice or oat milk

  • 1 cup basil leaves, shredded

  • 2 tbls rice bran or olive oil

  • 1 lime, quartered

  • ½ avocado, sliced


  • 1.

    In a heavy based pan sauté your onions and coriander stems in the oil over a medium heat until translucent. Now add the garlic and corn and stir for a few seconds. Remove from the heat and set aside.

  • 2.

    In a separate bowl place the flours and seasoning, then add the corn mixture and basil and stir to combine.

  • 3.

    Finish off by adding the eggs and milk, and stirring. Leave in the fridge for 30 minutes or so if you can.

  • 4.

    Heat a large, heavy based pan with the oil. Pour about ½ cup batter into the pan and let them cook gently. Allow to turn golden brown then flip. Drain on a kitchen towel. They need more time than other fritters as these whole flours take longer to cook than refined white flour.

  • 5.

    Serve with avocado slices, basil leaves and a lime wedge.


Makes 4 large fritters

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