Sweetcorn fritters recipe

These sweetcorn fritters are both delcious and healthy

General info

Serves: 30 small fritters
Preparation Time: 10
Cooking Time: 20


  • Half a tin (410g) whole-kernel corn, drained
  •  410g tin cream-style sweetcorn
  • 1 cup (250ml) wholewheat flour
  • ½ tsp baking powder
  • 1 egg, beaten
  • ½ cup (125ml) low-fat or fat-free milk
  • 1 tsp mixed spice. Ground
  • ½ small onion, finely chopped or grated
  • 2 tbsp sunflower oil


  1. Mix all the ingredients together, except the oil, in a large bowl.
  2. Heat a thin layer of the oil in a frying pan. Add a tablespoonful of the mixture to the pan and fry on both sides until golden brown. Repeat with the rest of the oil and mixture.
  3. Drain on a paper towel and serve warm as a side dish.


  1. Pumpkin fritters: Substitute kernel corn and sweetcorn for 2-3 cups cooked and mashed pumpkin or butternut. Fry as above.
  2. Mixed veggie fritters: Replace the kernel corn with 1 carrot and 1 baby marrow, grated. Fry as above.
  3. Any leftovers are ideal for lunch the next day. Kids will love them as a snack in their lunch-boxes.


Recipe by Heleen Meyer from Cooking from the Heart 2 with Pharma Dynamics

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