Corn Fritters

60 minutes


3 servings

Corn Fritters are one of the fritters, everyone loves. It is one of the traditional street foods in Burma as well. Burmese eat vegetables fritters a lot itself or with sticky rice/rice or with noodles salad. We can also eat this throughout the day at any meal.


Texture and taste can be different from how we set the batter thick or thin and soft and crispy result based on the technique of frying and oil usage in the cooking process.

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Adjust Servings
2 cups of (about 300 gram) Corn kernels Traditionally, they use fresh corn, cut down from knobs. You can use frozen or canned for convenience.
2 cup of Rice Flour
1 cup of Glutinous Rice Flour
1/2 teaspoon of Salt
1/2 spoon of Baking Powder Can use yeast if you don't have baking powder.
Some Cooking Oil
1 medium size Onion You can combine in batter with corn or can even make onion fritters separately.


Chop Onion finely. Cut down the Corn kernels if you are going to use from fresh/boiled corn. If not, get ready of your drained Corn kernels.
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Making Batter
Mix Rice Flour, Rice Glutinous Flour, Salt, Baking Powder in one big bowl with water.
If you are going to fry with a lot of oil, you can keep your batter thin. But if you are going to use very less oil, make sure your batter can hold corn and all together well on pan. So, adjust the texture of the batter based on how do you like to do things.
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Line a plate with paper towel or baking paper to absorb excess oil after Corn Fritters are fried.
Mix chopped Onion and Corn into the bowl of batter. Stir them all well and let the mixture sit for 10 minutes.
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Heat the pan/wok on high heat with your desired amount of oil. I don't do deep-fried, so I used less oil and keep the batter thick and fritters soft.
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You can start pouring spoon by spoon with Corn Batter to pan and keep frying until all the batter finished.
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