Sweetcorn Fritters

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These easy Sweetcorn Fritters are so tasty, with golden, crispy edges and loads of flavour. They take about half an hour to make and can be enjoyed in so many ways - brunch, snacks, lunch or dinner. Make a batch for all eventualities!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Lunch, Main Course, Side Dish

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

200 g Plain flour
1 tsp Baking powder
1 tsp Cayenne pepper
1 tsp Garlic granules
2 Eggs
150 ml Milk
650 g Tinned sweetcorn Drained very well
3 Spring onions Finely sliced
100 g Mature cheddar Grated
2 tbsp Olive oil
Sea salt and freshly ground black pepper
5 g Coriander Roughly chopped

For the lime yoghurt:

150 g Greek yoghurt
1 Lime Zest and juice

Metric - Imperial

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

Storing: Keep in the fridge for 3 days and reheat in a frying pan, air fryer or oven. You could also freeze them, pop a piece of parchment between each fritter to make sure they don’t stick together.

Don’t overcrown the pan: Make sure you don’t overcrowd the pan when cooking these to make sure they turn crispy, leaving yourself a little room also makes them much easier to flip over.

Chunky sweetcorn: Keeping the sweetcorn whole means you get a lovely texture to the fritters.

Nutrition