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Corn fritters with jalapeño and coriander salsa

Australian Gourmet Traveller recipe for corn fritters with jalapeño and coriander salsa.

By Lisa Featherby
  • 20 mins preparation
  • 20 mins cooking
  • Serves 8
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Corn fritters with jalapeño and coriander salsa
These fritters are pure corn flavour, and are inspired by the corn kaki-age with green tea salt served at Melbourne's Izakaya Den.


  • 160 gm tempura batter flour, sieved (see note)
  • 1 egg
  • For deep-frying: vegetable oil
  • 3 corn cobs, kernels removed
Jalapeño and coriander salsa
  • 185 ml olive oil
  • 1 bunch coriander, finely chopped
  • 3 green jalapeños, seeds removed, finely chopped
  • 2 spring onions, white part only, finely chopped
  • Juice of 1 lime
  • 1 small garlic clove, finely chopped


  • 1
    Place flour in a bowl and season generously to taste. Add egg and 150ml iced water, whisk until smooth and set aside.
  • 2
    For jalapeño and coriander salsa, combine ingredients in a bowl, season to taste and set aside.
  • 3
    Preheat oil in a deep-fryer to 190C. Add corn to batter, stir to combine, then carefully slide tablespoons of batter into oil (be careful as hot oil may spit). Deep-fry in batches, turning occasionally, until puffed and golden (2-3 minutes). Drain on absorbent paper and serve warm with salsa.


Note This recipe makes about 30 fritters. Tempura batter flour is available from Asian grocers and select delicatessens.

  • undefined: Lisa Featherby