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These homemade corn fritters are crisp, savory, simple to prepare, and overflowing with fresh corn off the cob, and you could add other vegetables as well. Golden brown, exploding with flavorful spices, these easy fritters will steal the show of any meal or served as an appetizer. Paired with a creamy and refreshing avocado dip, these fritters are a “must make” for this holiday season.

Spicy Corn Fritters with Avocado Dip

Servings: 4 servings
Author: Chef Robin Goldstein


  • 2 cups fresh corn, off the cob
  • 1 cup green onion, chopped
  • 1 cup cornmeal
  • ½ cup garbanzo bean flour
  • ½ teaspoon baking soda
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon cayenne
  • teaspoons sea salt
  • ¼ teaspoon Ground black pepper
  • Olive oil for frying

For Avocado Dip

  • 1 ripe avocado, skin and pit removed
  • 6 each basil leaves, chopped
  • 1 tablespoon fresh lime
  • 6 tablespoons water
  • 1 tablespoon olive oil
  • Salt + Ground black pepper
  • 1 teaspoon hot sauce


In a food processor, puree the green onion with 1 cup of corn until smooth. Add the remaining 1 cup of corn and cornmeal to processor and pulse just a few times to mix. Transfer mixture to a medium bowl. Add garbanzo bean flour, baking soda, garlic, cumin, cayenne, salt, and pepper and stir to incorporate. On medium heat fry spoonfuls of the mixture in batches in a large skillet with enough oil to cover the bottom of the pan. Pan-fry 3 to 4 minutes on each side, or until golden brown. Makes about 12 medium-size fritters. For a lower fat alternative, bake the fritters on a lightly oiled pan in the oven at 400°F. Serve with avocado basil dip.

    FOR THE AVOCADO DIP Mash the avocado with the basil, lime juice, water, oil, salt, pepper, and hot sauce and serve alongside the fritters.