Pic of Sweetcorn fritters

Sweetcorn fritters

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Vegetarian mains

Sweetcorn fritters

Side Serves 4 25 min
Our cooks have made literally hundreds of these over the years, especially at festivals, and are still cooking them today. They make a great canapés topped with guacamole and sour cream. Or serve them as a brunch dish, with rocket, avocado, bacon and some tomato salsa. Use tinned sweetcorn for an easy, store cupboard snack – although you lose the crunch and sweetness of fresh corn.


  • 3 corn cobs
  • 125g plain flour
  • 1 tsp baking powder
  • 2 tbsp polenta
  • 1 tsp sugar
  • 2 eggs
  • 1 egg yolk
  • 2 tbsp crème fraîche
  • 125ml milk
  • 2 tbsp butter
  • 1 red chilli, finely chopped
  • ½ red onion, finely chopped
  • 1 tbsp fresh coriander and/or chives, chopped
  • 2 tsp olive oil
  • salt and pepper


Prep time: 5 min
Cooking time: 20 min
  • Step 1

    Peel the husks off the corn cobs, then cook them in boiling water for about 10 minutes, until just tender. Drain well and cut off the kernels
  • Step 2

    Put the flour, baking powder, polenta and sugar in a bowl. Add the eggs and yolk and beat together.
  • Step 3

    Gradually beat in the crème fraîche and milk until you get a thick, smooth batter.
  • Step 4

    Heat half the butter in a pan until brown and add it to the batter. Add the chilli, onion, corn and herbs and season well.
  • Step 5

    Heat the oil and the remaining butter in a frying pan until quite hot.
  • Step 6

    Drop tablespoonfuls of the mixture into the pan and fry over a medium heat for about 2 minutes on each side, until golden brown. Serve immediately.

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