These Easy Sweetcorn Fritters are a quick, satisfying way to enjoy a veggie-packed snack or light meal.
Bursting with sweetcorn, spring onions, and fresh herbs, they deliver a fiber-rich, protein-friendly option with minimal saturated fat.
Perfect for busy weeknights or casual lunches, these fritters are simple to prepare, versatile, and wholesome—making them an ideal everyday recipe that’s both tasty and nourishing.
Baked Sweetcorn Fritters
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 Frying pan
- 2 Spoons (for shaping fritters)
- Measuring Cups and Spoons
Ingredients
- 260 g Sweetcorn fresh, frozen, or canned
- 2 Large eggs whisked
- 100 g Plain flour
- 1 teaspoon Baking powder
- 4 Spring onions scallions, thinly sliced
- 10 g Fresh coriander cilantro, finely chopped
- 1 tablespoon Olive oil
- Optional: Salt to taste
Instructions
- Whisk the Eggs Thoroughly: Start by cracking the eggs into a large mixing bowl. Using a whisk or fork, beat them until the yolks and whites are completely combined, forming a smooth, slightly frothy mixture. This step ensures that the fritters will have a light, airy texture when cooked.
- Combine Dry Ingredients Carefully: In a separate small bowl, mix the plain flour with the baking powder. Stir gently to evenly distribute the baking powder throughout the flour. This ensures the fritters rise slightly and hold together well during frying.
- Create the Batter: Gradually add the flour and baking powder mixture to the whisked eggs, folding it in slowly with a spatula or wooden spoon. Mix until a smooth, thick batter forms without lumps. The consistency should be thick enough to hold spoonfuls together but soft enough to easily drop from a spoon.
- Add Sweetcorn and Fresh Herbs: Gently fold in the sweetcorn, sliced spring onions, and finely chopped coriander into the batter. Mix until the ingredients are evenly incorporated. The corn should be well-coated with the batter, and the herbs evenly distributed to ensure every bite is flavorful.
- Heat the Pan Properly: Place a non-stick frying pan over medium heat and add the olive oil. Allow the oil to warm up for about 1-2 minutes. You can test the temperature by adding a small drop of batter—if it sizzles immediately, the pan is ready. Properly heated oil prevents sticking and ensures the fritters develop a golden crust.
- Shape the Fritters with Care: Using two spoons or a small ice cream scoop, scoop portions of the batter and gently place them into the hot pan. Shape each spoonful into a rough circle about 10 cm (4 in) in diameter. Avoid pressing too hard, as this can make the fritters dense instead of light and fluffy.
- Cook Until Golden: Fry the fritters for approximately 2 minutes on each side. Watch closely and adjust the heat if necessary—too high will burn the outside before the inside cooks, too low will make them soggy. Flip carefully with a spatula to preserve their shape. The fritters are ready when both sides are golden brown and firm to the touch.
- Drain Excess Oil: Once cooked, transfer the fritters to a plate lined with kitchen paper to remove any excess oil. This step keeps them light and prevents greasiness, making them healthier and more pleasant to eat.
- Serve Warm and Enjoy: Serve the fritters immediately for the best taste and texture. You can sprinkle a little salt on top to enhance the flavors or pair them with a dipping sauce, yogurt, or a fresh salad. These fritters are perfect as a snack, light lunch, or a side dish for any meal.
Notes
- Sweetcorn can be used fresh, frozen, or canned; just ensure frozen or canned corn is thawed or drained before use.
- The flour amount may seem high, but it is necessary to bind the fritters and prevent them from falling apart during frying.
- For a subtle heat, finely dice a red chili and fold it into the batter.
- Wholewheat flour can be substituted for plain flour for a nuttier flavor and extra fiber.
- A light sprinkle of salt on top after frying enhances flavor, but omit for children or low-sodium diets.
- Use a non-stick pan and moderate heat to avoid burning while achieving a golden crust.
Chef’s Secrets for Perfect Fritters
Achieving the perfect sweetcorn fritter comes down to balancing moisture and heat.
Ensure the batter is thick enough to hold together but still soft enough to drop easily into the pan.
Preheating the pan is crucial: too cool, and the fritters will absorb oil; too hot, and the outsides burn while the centers remain undercooked.
Folding the corn and herbs gently into the batter preserves texture and prevents crushing the kernels.
Using fresh herbs like coriander elevates the flavor, while adding a pinch of spice or a squeeze of lime at the end can create an extra dimension of taste.
Serving Suggestions to Impress Everyone
Sweetcorn fritters are incredibly versatile. Serve them warm with a dollop of natural yogurt or sour cream for a creamy contrast.
They pair beautifully with fresh salads, avocado slices, or a simple tomato salsa. For a heartier meal, place the fritters in a sandwich or wrap with lettuce and a light dressing.
They also work as a side for grilled vegetables or roasted meats.
For a snack, sprinkle with a pinch of smoked paprika or drizzle a mild chili sauce to add a touch of sophistication without overpowering the sweetcorn flavor.
Storage Tips for Maximum Freshness
Cooked fritters are best enjoyed immediately for optimal crispness, but they can be stored in an airtight container in the fridge for up to 2 days.
Reheat in a non-stick pan over low to medium heat to maintain texture; avoid microwaving if possible, as this can make them soggy.
The batter can be prepared in advance and stored in the refrigerator for up to 12 hours before frying.
For longer storage, cooked fritters freeze well: place them on a baking tray to freeze individually before transferring to a freezer-safe container.
Reheat in a preheated oven at 180°C (350°F) until warmed through.
Frequently Asked Questions
1. Can I make these fritters gluten-free?
Yes! Simply substitute plain flour with a gluten-free flour blend or rice flour.
You may need to slightly adjust the liquid or batter thickness to maintain the right consistency.
2. What’s the best type of corn to use?
Fresh corn on the cob gives the sweetest, crunchiest texture. Canned or frozen corn works equally well—just drain thoroughly and pat dry to prevent a soggy batter.
3. Can I bake these instead of frying?
Absolutely. Place spoonfuls of batter on a greased baking sheet and bake at 200°C (400°F) for 12–15 minutes, flipping halfway through, until golden and cooked through.
Baking reduces oil usage but slightly changes the texture.
4. How can I make the fritters spicier?
Add finely chopped fresh chili, a pinch of cayenne, or smoked paprika to the batter.
Start with a small amount, taste the batter, and adjust gradually to your preferred heat level.
5. Can I prepare the batter ahead of time?
Yes, the batter can be made up to 12 hours in advance and stored in the fridge.
Stir gently before cooking, as the corn may release some liquid. Cook immediately after mixing to achieve the best texture.
