Sweetcorn Fritters

Name: Sweetcorn Fritters
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves to serve 4
Ingredients: 4 oz plain flour (all purpose flour); 2 teaspoons baking powder; salt and pepper; pinch smoked paprika; 1 tablespoon caster (superfine) sugar; 2 medium-sized free-range eggs; 2½ fl oz milk; 12 oz sweetcorn kernels; 6 spring onions (a.k.a. scallions or salad onions); 4½ - 5 fl oz vegetable oil

Ready in 30 mins

Recipe by Graham

These simple Sweetcorn Fritters make a hearty brunch, supper or snack with some crisp bacon, tomato ketchup and thick cut buttered bread.

Sweetcorn (corn on the cob) is a variety of maize with a high sugar content. Unlike field corn varieties, sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain. Sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy. In this quick recipe, I recommend using tinned corn

Preparation Time

10 Minutes

Cooking Time

20 Minutes

Ingredients for Sweetcorn Fritters

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

4 oz plain flour (all purpose flour)
2 teaspoons baking powder
salt and pepper
pinch smoked paprika
1 tablespoon caster (superfine) sugar
2 medium-sized free-range eggs
2½ fl oz milk
12 oz sweetcorn kernels
6 spring onions (a.k.a. scallions or salad onions)
4½ - 5 fl oz vegetable oil

How to Cook Sweetcorn Fritters

Mix the flour, baking powder, salt and freshly ground black pepper, paprika and caster sugar (superfine sugar) together in a bowl. In a separate bowl, beat the eggs and milk together. Gradually add the egg and milk mixture to the dry ingredients and combine to form a batter.
Drain the sweetcorn well and finely chop the spring onions. Place the sweetcorn kernels and spring onions into a separate bowl and add just enough batter to the mix to bind them. Heat the oil in a frying pan (skillet), and drop in a heaped spoonful of the mix. Cook for two minutes on each side, drain on kitchen paper and keep warm until all the batter is used up.

GRAHAM'S HOT TIP:
While you're cooking the final fritters, place some streaky bacon rashers (slices) under a hot grill (broiler), and cook until they are crisp. Serve the fritters with crisp bacon, tomato ketchup and thick cut buttered bread