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Sweetcorn Fritters are so delicious and super easy to make. Make a quick, chunky batter and fry them up in minutes for golden snacks or main course. They’re crispy on the outside, squidgy on the inside and totally moreish!
My Courgette Fritters have always been so popular and I LOVE having a batch in the freezer for lunches, but what happens when my stash is over and my courgettes in the garden have long gone?
I needed a new variation, and knew it had to be with an ingredient that had a big flavour and is ideally always in the cupboard. Sweetcorn Fritters it is!
Make a simple batter with basic ingredients, pan fry them in rounds and we have delightful patties that are golden and crispy on the outside, with tons of flavour from the sweetcorn itself (I like to keep the sweetcorn whole for extra texture), plus chunks of spring onion, cheese and herbs.
We did test the corn fritters with and without cheddar cheese and, maybe unsurprisingly, the ones with cheddar were much more delicious. The cheddar melts through the fritter while cooking, leaving little pockets of cheesy goodness. It also helps keep them together so it’s a win-win!
I like my fritters to be substantial so this recipe makes about 12 fritters. We need to make sure we don’t overcrowd the pan to allow them to crisp up and flip over, so it’s best to make them in batches. (If I want to serve these all up at once, I keep them warm in the oven while I cook the rest.)
When it comes to the cooking method, we tested these in the air fryer, however it was all a bit too messy and didn’t work very well, so for this recipe we’re sticking to recommending pan frying. Reheating them in the air fryer would definitely work though.
I always use tinned sweetcorn (or canned corn if you’re in the US) because it’s so tasty and convenient, but of course you could use frozen (defrosted) or fresh if you prefer.
Why you’ll love this easy Sweetcorn Fritter recipe
⭐️ Easy method and totally delicious!
⭐️ Great for making ahead or freezing
⭐️ Versatile as a veggie-packed snack, dinner, packed lunches or picnics
Sarah’s notes
I love making a batch of homemade Sweetcorn Fritters because, as well as enjoying them for a veggie dinner with baked beans or homemade chips, I can also serve them up in buns as burgers, or enjoy them for lunch with my favourite salad.
They also work really well for packed lunch additions or picnics.
I love to eat these with a delicious lime yoghurt dressing for extra zing (this is in the recipe below). You could always dip it in something like Tzatziki or sweet chilli sauce instead though.
Corn fritters also work really well as a brunch served with eggs and/or bacon. Yum.
Sweetcorn Fritters Ingredients
- Plain flour – Also known as all-purpose flour, this helps to bind the patties.
- Baking powder – Helps keep them a light and fluffy, with a little rise.
- To flavour – Cayenne pepper, garlic granules, fresh coriander, and season with sea salt and freshly ground black pepper.
- Eggs – I use medium, free-range.
- Milk – Just a little of whatever kind you have.
- Sweetcorn – I use drained, tinned sweetcorn but you can use frozen (defrosted) or fresh if you prefer.
- Spring onions – Sliced.
- Cheese – I prefer mature cheddar for this recipe as it’s full of flavour and melts well.
- Olive oil – To fry the fritters in.
- For the lime yoghurt – Greek yoghurt and lime (zest and juice needed).
How to make Sweetcorn Fritters
1. Whisk together the dry ingredients, then the wet ingredients separately, then combine and mix until smooth (as per the full recipe below).
2. Stir in the sweetcorn, spring onions, cheddar. The mixture should be nice and thick.
3. Add large spoonfuls of the mixture to a pan with hot oil. Press them down a little to flatten and cook on each side until golden.
4. Mix the yoghurt and lime zest and juice together and season with a little salt before serving with the fritters.
Leftovers & Storing
Keep in the fridge for up to 3 days and reheat in a frying pan, oven or air fryer.
These are also great for batch cooking and freezing. Make sure you freeze them once cooked and cooled, one at a time, or separated on a baking tray before storing them together, or pop a piece of parchment between each fritter to make sure they don’t stick together.
Defrost thoroughly before eating and you can then either reheat well or eat them cold. (Note: They won’t be crispy if you heat them in the microwave but still delicious.)
Recipe Tips
Don’t overcrowd
To make sure they turn crispy, make sure you don’t overcrowd the pan when cooking the fritters. Leave yourself a little room – this makes them much easier to flip over too.
Cook in batches
Seeing as we need to give the patties room in the pan, you will likely need to fry them in batches. If you want to serve the whole lot at the same time, keep the cooked fritters warm in the oven or air fryer while you cook the rest.
How to shape Sweetcorn Fritters
Once you’ve made the batter, simply add large spoonfuls of the mixture to the pan, then press them down a little to flatten them. Don’t worry about making them perfect!
More tasty recipes with sweetcorn…
Under 15 minutes
Easy Chicken Wraps
One Pot Pasta
Peri Peri Chicken Pasta {One Pan}
Under 30 minutes
GIANT Baked Chicken Quesadilla {One Pan}
FAQs
We tested cooking these in the airfryer and it’s a bit messy and doesn’t give you the best results, so we stick to recommending cooking them in a pan, as written in the full recipe below. The air fryer is a great way to reheat them though.
Simply leave them with plenty of room in the pan and don’t forget to flip them over when one side is golden and crunchy.
Sure. If you don’t like heat or are cooking these for young children, you can leave it out or replace it with a little sweet smoked paprika or regular paprika.
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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Sweetcorn Fritters
Ingredients
- 200 g (1 2/3 cups) Plain flour
- 1 tsp Baking powder
- 1 tsp Cayenne pepper
- 1 tsp Garlic granules
- 2 Eggs
- 150 ml (2/3 cup) Milk
- 650 g (4 cups) Tinned sweetcorn, Drained very well
- 3 Spring onions, Finely sliced
- 100 g (1 cup) Mature cheddar, Grated
- 2 tbsp Olive oil
- Sea salt and freshly ground black pepper
- 5 g (1/4 cup) Coriander, Roughly chopped
For the lime yoghurt:
- 150 g (2/3 cup) Greek yoghurt
- 1 Lime, Zest and juice
Instructions
- Dry ingredients in: Whisk together the plain flour, baking powder, cayenne pepper, garlic granules and a pinch of salt and pepper in a bowl.
- Now for wet ingredients: In a separate jug, whisk the eggs and milk together, then whisk the mixture gradually into the dry ingredients until smooth.
- Make the batter: Stir in the sweetcorn, spring onions and cheddar. (The mixture should be nice and thick.)
- Time to fry: Heat the oil in a frying pan over a medium high heat and add large spoonfuls of the mixture to the pan, then press them down a little to flatten them. (It should make around 12 fritters.)
- Cook until golden: Cook for 4-5 minutes on each side until golden and crisp, then flip and cook for the same amount of time on the second side. (You will likely need to do this in batches. If so, keep the cooked fritters warm in the oven or air fryer while you cook the rest.)
- Make the zingy dip and serve: Mix the yoghurt and lime zest and juice together and season with a little salt before serving with the fritters. Scatter over the chopped coriander.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
