Sweetcorn Fritters Recipe


  • Corn: 1 (15oz) can sweetcorn, drained (or about 2 cups of fresh/frozen corn)
  • Flour: 1/2 cup all-purpose flour
  • Baking Powder: 1 teaspoon
  • Egg: 1 large egg, lightly beaten
  • Milk: 1/4 cup
  • Seasonings: 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Scallions: 2-3, thinly sliced
  • Oil: Vegetable oil or olive oil for frying

Optional Add-Ins:

  • Cheese: 1/4 cup shredded cheddar, feta, or your favorite
  • Spices: A pinch of chili powder, cayenne pepper, or smoked paprika for a kick
  • Fresh Herbs: Chopped cilantro, parsley, or chives
  • Bacon: A few tablespoons of crumbled cooked bacon


  • Prep batter: In a large bowl, whisk together the flour, baking powder, salt, and pepper. In a separate small bowl, whisk the egg and the milk.
  • Combine: Add the wet ingredients (egg and milk mixture) to the dry ingredients and mix until just combined (a few lumps are okay). Fold in the sweetcorn and scallions.
  • Customize (if desired): Gently fold in any of your optional add-ins like cheese, spices, herbs, or bacon.
  • Pan heat: Heat a large skillet or frying pan over medium heat. Add a thin layer of oil to the pan.
  • Fry: Drop batter by heaping tablespoons into the hot skillet. Flatten slightly with the back of the spoon. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  • Drain and Serve: Remove fritters from the pan and drain on paper towels. Serve warm with your favorite toppings.

Topping Ideas:

  • Sour cream
  • Sliced avocado
  • Tomato salsa
  • Sriracha or hot sauce
  • Fried egg


  • Fresh or Frozen Corn: If using fresh corn, cut the kernels off the cob. If using frozen, thaw and drain it first.
  • Don’t Overmix: A slightly lumpy batter is perfect for fluffy fritters. Overmixing will make them tough.
  • Hot Oil: Make sure the oil is hot enough before adding the batter. Test with a small piece of batter – it should sizzle immediately.
  • Crowd Control: Keep cooked fritters warm in a low oven (around 200°F/95°C) while you cook the rest of the batch.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *