Sweetcorn fritters

These fritters are a delicious treat to serve as a side dish with your next meal – the kids will beg for more. The wholewheat flour in the batter also makes it nutritious and filling.

Ready in

45 mins

Serving size

Makes 30 small fritters


  • ½ x 410 g tin whole kernel corn, drained
  • 1 x 410 g tin cream style sweetcorn
  • 1 cup (250 ml) wholewheat flour
  • ½ tsp (2,5 ml) baking powder
  • 1 egg, beaten
  • ½ cup (125 ml) low-fat milk
  • 1 tsp (5 ml) ground mixed spice
  • ½ small onion, finely chopped or grated (optional)
  • 2 tbsp (30 ml) sunflower oil


  1. Mix all the ingredients, except the oil, together in a large bowl.
  2. Heat a thin layer of the oil in a frying pan. Add tablespoonfuls 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 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.

Sweetcorn fritters video

This recipe is from Cooking from the heart, 1st edition

Download the recipe book

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