Corn Fritters

Updated: Apr 1

This is a wonderful recipe is a quick and simple healthy meal that I love making at home. These fritters marry perfectly with fresh tomato salsa and smashed avocado scented with jalapeño and freshly squeezed limes.  It’s important that the heat is lovely and gentle which makes sure your fritter won’t burn and it cooks gently through the middle.

Ingredients (serves 4) 

  • 1 x can of creamed corn or 500g of fresh cooked corn 

  • 1 red capsicum, finely chopped 

  • 1 bunch coriander, chopped 

  • 1/2 cup wholemeal flour

  • 1/2 tsp baking soda 

  • 2 spring onions, finely sliced 

  • Pinch of salt and pepper

  • 1 tsp chili flakes

  • 2 eggs 


  1. If corn is raw, cover with boiling water, stand for 3 minutes then drain. Place half the corn in a food processor with eggs and spring onion and blend to a smooth puree. Add chilli, wholemeal flour, capsicum, one spring onion, salt and pepper and pulse to form a thick batter. Stir in reserved corn.

  2. Heat a little oil in a heavy frypan and cook in batches over medium heat, allowing one heaped tablespoon per fritter and three per larger fritter. Cook until golden brown and cooked through (2-3 minutes each side), adding oil between batches as needed. Serve with a yummy side salad, some avocado salsa, beetroot hummus or some green dressing. Garnish with the remaining spring onion.

Enjoy x