Crisp Sweet Corn Fritters with Green Herb Sauce
Peak summer corn, fried crisp. Sweet corn kernels barely held together with batter, scallion and herbs through them, shallow-fried golden and served with a bright herb sauce. Craveable, fun, and the fastest way to eat corn at its best.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Method
- Shallow-Fry
After you cut the kernels off, run the back of your knife down the bare cob and scrape - all that starchy corn milk goes into the batter and binds the fritters better than any extra flour. Never throw the cobs away before you scrape them.
What actually matters here
- Scrape the cobs after cutting - the corn milk binds the batter naturally.
- Keep the batter loose and barely-there; it should be mostly corn, not pancake.
- Fry in a shallow pool of hot oil and do not crowd the pan, or they steam and go soft.
Ingredients
Serves 4.
Fritters
- 4ears sweet corn, kernels cut and cobs scraped
- 3/4 cupflour
- 1/4 cupcornmeal
- 1 tspbaking powder
- 1/2 cupplant milk
- 4scallions, sliced
- 1/4 cupchopped herbs
- 1 tspsalt
- oil for shallow-frying
Green Herb Sauce
- 1 cupparsley, cilantro, and basil
- 1garlic clove
- 2 tbsplime juice
- 1/3 cupolive oil
- salt
To Finish
- flaky salt
- extra scallion and lime
Before you start
- Cut the corn from the cobs, then scrape the cobs for the milk.
- Blend the green herb sauce.
- Mix the batter and let it sit 10 minutes.
Method
- Whisk the flour, cornmeal, baking powder, and salt; add plant milk to a loose batter.
- Fold in the corn, corn milk, scallion, and herbs - it should look mostly like corn.
- Heat a shallow pool of oil until it shimmers.
- Drop in spoonfuls and flatten slightly; fry 2 to 3 minutes a side until deep golden.
- Drain on a rack and salt right away.
- Serve hot with the green herb sauce.
How you know it is right
- The fritters are golden and crisp at the edges.
- They are mostly corn, barely held together.
- The herb sauce is bright and sharp against them.
- They disappear off the plate.
How to serve it
Serve hot with the herb sauce, a squeeze of lime, and a simple green salad.
If you want it simpler
- Frozen corn works out of season - thaw and pat very dry first.
- Bake at 425 on an oiled sheet pan if you would rather not fry.
Scrape the cobs, keep the batter loose, fry them crisp, and eat them hot.
This dish came from the SEASON plan for July 27 - August 2, 2026, alongside nine other dinners and one shopping list.
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Written and tested by Chef Michael Rossi, who has spent thirty years in professional kitchens including Napa Rose, THE RANCH, The Masters at Augusta National, and The Beach Club. Every SEASON recipe is one he has cooked on a real line before it reaches a home kitchen.