Chive Corn Fritters

by Edward Daniel
Caption of Chive Corn Fritters. Image by Edward Daniel (c).

I recently made these as a starter for friends who came over for dinner. It was simple to rustle up and the batter keeps for days in the fridge.

Caption of Chive Corn Fritters. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Corn from 2 kernals of sweet corn (measures about 300g)
  • 2tbs Chia seeds, grinded
  • 210ml almond milk
  • 1tsp baking powder
  • 150g buckwheat flour
  • smoked paprika, pinch
  • 1tbs liquid amino
  • 8 spring onions, finely chopped
  • ½ bunch of chives, chopped
  • salt and pepper to season
  • Extra virgin olive oil to cook


1. Cut the corn from the kernels. Grind half of the kernals and leave the other half to the side.
2. In a large bowl, place the minced kernals and chia seeds. Stir in the milk. Mix well.
3. Sieve in the flour and baking powder. Add the paprika and combine thoroughly until the mixture forms a batter.
4. Lastly add the remaining corn, spring onions and chives. Add the liquid amino and season to taste. Set to one side for a couple of hours or overnight.
5. When ready to eat, heat the oil in a frying pan. Make sure the oil coats all the sides. Drop a spoonful of batter into the pan and using a spatula gently flatten.
6. Top tip – I normally heat the oil at high heat and then reduce to a medium to low heat when I add the batter.
7. Cook the fritters until a golden brown on either side.
8. Serve immediately with your favourite sauce. I serve mine with a coriander mint dip - more on that later...


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.