Corn Fritters - Chef Cynthia Louise
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Corn Fritter

Food is so powerful and rich in stories. This Corn Fritters recipe has a special story, too.

Way back in the day, a lovely ibu (which means mother or mum in Indonesian) taught me how to make fragrant corn fritters.

Her kitchen was fascinating; there were zero benches and electrical equipment. There was just a simple fireplace on the floor, a round, wooden chopping board, super sharp handmade knife, and a mortar and a pestle made from volcanic rocks.

I found myself sitting on the kitchen floor, with my legs crossed, and ripping the husk of the corns she grew in her garden. Without uttering a word, she pointed to the knife, chopping board, and corn, and I understood what my next task was.

Ibu gathered up the bits of the corn I chopped, added them to her mortar together with a handful of firecracker chilies and some fragrant spices and started pounding them until they turned into a paste with just a bit of texture.

Ibu’s story is rich in flavours, kindness, family, and religion and it reminds me that cooking alongside other cultures is one of the most rewarding experiences in my life. As I remember the fragrances and sounds in ibu’s kitchen, I feel extremely humbled.

Now I invite you to take some aromatic ingredients, crush them in your hand, close your eyes, and smell the fragrances. Be present in the moment, be grateful for the kitchen you have, and appreciate how incredible food is.

Corn Fritters!



  • 2 corn cobs, kernels removed
  • A bunch of fresh coriander, roughly chopped*
  • 3 kaffir lime leaves, finely chopped
  • 3 spring onions, green part, finely chopped 1 red or green chili, thinly chopped
  • 2 big garlic cloves, minced
  • 1 tsp cumin powder

  • 1/2 cup rice flour
  • 2 tbsp psyllium husk
  • Salt and black pepper, to taste
  • A splash of water Coconut oil, for frying
  • A pinch of #ABUNDANCE
  • *Use any other herbs you like



  • Add everything to your food processor, pulse to combine but keep the texture chunky.
  • Season with salt and pepper and mix to combine.
  • Heat a BBQ plate, grill or frying pan and brush it with some coconut oil.
  • Ladle the batter on the hot pan (use 1/3 cup as a measure) and fry until golden brown.
  • Flip and fry on the other side until cooked through.
  • Repeat with the remaining mixture. Serve and enjoy!



MAKES: 6 fritters

PREP TIME: 5 mins





As always, let me know in the comments on how this recipe turned out for you. You can also check out my Charred Corn Salad here fo other corn recipe option.


From my kitchen to yours,

Chef Cynthia Louise xx

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.