Crunchy corn and scallion fritters with chili garlic sauce


These little corn fritters or galettes (galettes are somehow equivalent to pancakes) are very popular as appetizers along with a green salad or as finger food on their own. They’re vegan too and extremely flavorful, so certainly not the boring type. What makes it even more appetizing is the sweet-sour dipping sauce. This is a perfect buffet dish, the fritters are very flavorful and crunchy.


For about 12 mini galettes:

  • 2 corns on the cob
  • Half cup of beer
  • 3/4 cup of flour
  • One pinch chili powder
  • 1 tsp cumin seeds
  • 1/6 tsp garlic powder
  • 2 scallions
  • 1/2 tsp baking powder
  • Salt and pepper

For the dipping sauce:

  • 1/2 cup rice vinegar
  • Less than 2/3 cup sugar
  • 1 red chili pepper
  • 2 garlic cloves


For the dipping sauce:

Mix vinegar and sugar in a pan and bring to a boil, reduce to make it syrupy and add the other ingredients. I added some coloring to make it red.

To make the fritters:

Cut the corn kernels from the cob and place in a mixing bowl. Add the flour, the cumin, scallions, chili, garlic powder, baking powder, salt and pepper. Add beer gradually and keep aside for about 30 minutes.

Heat a pan with olive oil, and using a tablespoon, form some fritters, flatten a little bit the mixture and let them cook on both sides. Fritters s are cooked when they’re slightly browned on each sides.

Serve hot with dipping sauce.