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Coriander Corn Fritters

After the dinner where we enjoyed the roasted spatchcocks we woke to another opportunity to cook in the kitchen.  When you’re in the country and even if you’re not heading into the fields for 12 hours of digging holes and herding cattle and repairing fences and feeding pigs, you still should enjoy a cooked breakfast.

Keeping lavender around your home is said to keep away the blowflies

The Southern Highlands are very pretty in Spring

After a meaty dinner, I decided to cook something vegetarian that also happens to be dairy-free.  I made corn fritters as I hadn’t had a corn fritter for a very long time.  In the very early days of my blog I made these and it was a post called, G’day USA as Archie had just turned 18 and was heading to New York for six months as part of his gap year.  I made these for Archie before he left as this was his most requested breakfast and prior to that, and when he was at boarding school, I’d make them and package them up with a small bottle of sweet chilli sauce and beetle them out to him.

Where's the bacon?

Where’s the bacon?

The recipe comes from the Anneka Manning’s Good Food cookbook that I don’t think is still available.  I’m reposting the recipe because back in the early days I didn’t have the Easy-Recipe plug-in that makes it super-easy to print recipes from blogs.

Mix all ingredients in a bowl

Mix all ingredients in a bowl

This is a great corn fritter recipe as it has some Asian flavours with the ginger and coriander plus some heat from a birds-eye chilli.  With all their colour, they’re also rather pretty.  You can serve these with sweet chilli sauce, some chilli jam or even a wedge of lime.  I served them with some roasted roma tomatoes and departing slightly from the vegetarian theme, some bacon.

Mix well

Mix well

I do have to say I was disappointed with the tomatoes.  They were from the supermarket and had been picked before fully ripening and were hard and dry.  I cut them in half, drizzled them with olive oil, seasoned them with salt and pepper and sprinkled them with a little white sugar.  Then into the oven for 40 minutes and this served to redeem them from their earlier horrid state.

Roma tomatoes heading to the oven

Roma tomatoes heading to the oven

While the tomatoes were roasting, I made the fritters.  They’re very easy to prepare but you do have to be careful when cooking them as sometimes the corn can pop and as it’s dripping in hot oil, can give you a bit of a burn.  Best to stand back from the stove.

Corn fritters ready to serve

Corn fritters ready to serve

After our breakfast we didn’t do any hard labour but instead headed to Robertson to sample some pies.  As if we needed to!

5.0 from 4 reviews
Ginger and Coriander Corn Fritters
Recipe type: Vegetarian
Cuisine: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: Makes about 12
Ginger and Coriander Corn Fritters that are vegetarian and dairy-free and perfect for brunch.
  • 1 large corn cob, silk and husk removed
  • 2 tsp finely grated ginger
  • 1 birds-eye chilli, seeds removed and finely chopped
  • 2 tbspns finely chopped coriander
  • salt and pepper
  • 2 eggs lightly whisked
  • ⅓ cup plain flour
  • vegetable oil for frying
  • lime wedges, chilli jam or sweet chilli sauce to serve
  1. Cut corn kernels from husk and place in a large bowl with ginger, chilli, coriander, salt, pepper, eggs and flour.
  2. Stir well to combine.
  3. Pour enough vegetable or canola oil into a large frying pan to cover the base by about 5mm. Pace over medium heat until the oil is hot. Make 6 individual fritters by spooning about half the mixture into the pan, flatten each slightly and cook for about 2 minutes on each side or until golden and cooked through. Drain on paper towel, set aside and keep warm. Repeat with remaining corn mixture.
  4. Serve with lime wedges, chilli jam or sweet chilli sauce.


Springtime on the farm

Springtime on the farm

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  1. Yum, Corn Fritters, just about my favourite food. Thanks for recipe, love the farm shot, looks like Robertson / Bundanoon area as well

  2. Lovely recipe Charlie.
    Have a happy day.
    🙂 Mandy xo

  3. I love the idea of Asian-inspired corn fritters as opposed to the more traditional kind. Pinning these!

  4. I haven’t had any kind of fritters in ages … with the leftover batter from my corn dogs. And then the ingredients were thrown in willy nilly. Now that I no longer seem to hate coriander, I’ll have to keep these in mind cause they look so good even before you fried them.

  5. this is just my sort of breakfast – just put a slab of tofu bacon on the side for me 🙂

    I sometimes repost or update favourite recipes that I blogged about in my early days – how I wish I knew what I do now back then!

  6. I’ve never made corn fritters but with a renewed taste for fresh corn and a farm which grows it just around the corner I’m definitely making these – for supper tonight probably. GG x

  7. YUM – Charlie I adore corn fritters – I must say I dont think I’ve ever had one with ginger and coriander in it – I can just imagine how good these were!

  8. I’ve yet to meet a fritter I didn’t love! Really must try these.

  9. I love fritters of all kinds, and corn are one of my favorites. I haven’t added ginger to mine, but next time I make them I will. Brilliant idea — thanks.

  10. These look wonderful. I love fritters and never make them…not sure why. Your spring looks lovely so far!

  11. What a beautiful place to visit and I’d love those corn fritters. I can see you cooking these and then dashing to Archie’s school to deliver them. They’d take the homesickness away in an instant!

    Thanks for the link. 🙂

  12. I love the additions of ginger and coriander to your corn fritters…pinning so I can try your recipe next summer. I’m ready for spring already…looks so lovely down your way 🙂 xo

  13. Asian flavor corn fritters, that’s such a cool idea. Like Liz above, saving to try next summer. Glad spring has arrived in your part of the world, we are getting ready for winter.

  14. Have not made corn fritters for ages [Lord knows why I never think of sweet corn and I DO eat all vegetables 🙂 !] . . . but really like this recipe as I am potty about both coriander and chilli it will be trialled soon! Am loving this spring: not too hot and not too cold and not too wet and not to dry: gad last year we had those frightening bushfires at this time!!!! Fingers crossed . . . oh for those not from NSW: I live about 30 minutes drive from those lovely photos replicated in my garden also 🙂 !

  15. What awesome flavours Charlie, I’m not suprised these were such favourites! Corn is one veggie that BigJ will eat without complaining, so I’ll definitely be making these soon thanks 🙂 xox

  16. G’day Corn fritters remind me of childhood Charlie!
    Always fun and fond memories! Yours looks yum!
    Cheers! Joanne

  17. Ahh the curse of the supermarket tomatoes. I was watching a documentary the other night that said they are tomato-like. They look like a tomato but have very little resemblance past looks!
    Your fritters look delicious and that reminds me I need to get back to updating all the recipes that aren’t in that nice format.

  18. Whenever I see corn fritters on a menu I always feel compelled to order them! These look really good Charlie 🙂

  19. This looks like a perfect weekend meal. I do hate poor supermarket tomatoes, but your trick of roasting them is a good one – I imagine it made all the difference. The fritters sound great too, and corn and tomato is a wonderful combination.

  20. I bet the ginger and coriander in these fritters was amazing!

  21. Now, those are fat, chunky and juicy lookin’ fritters! I need some munchin’!

    Gourmet Getaways

  22. I love the flavors that went into these fritters. They sound awesome!

  23. Mmm, I haven’t had a good corn fritter in ages. 🙂 Reminds me of the years I lived in Southern USA. 🙂 Thank goodness for roasting that can redeem even the most appalling tomatoes. 🙂

  24. What a lovely place to visit, the flowering trees are beautiful. I’m planning on lots of vegetarian cooking next week and these sound so very good. I seem to enjoy corn most in the fall and these seem hearty enough but light as well.

  25. corn fritters are always a favourite round here and chilli sauce? Compulsory to go with it!

  26. Love the flavours of coriander, chilli and ginger. Your Archie has good taste in food.

  27. I’ll definitely give these a go … I love fritters!

  28. Your fritters look so good, I am a big fan of anything containing coriander 😀 (that Indian blood!)

    Choc Chip Uru

  29. I’ve never met a fritter I didn’t like and I still haven’t. I’m really excited about the addition of coriander to a corn fritters!! I love that spice. Thanks for sharing this!

  30. Charie they look perfect for a country breakfast and a brilliant entre to a pie!

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