Sweetcorn fritters recipe

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Jane has made literally hundreds of these over the years and is still cooking them today. They make a great canapé topped with guacamole and soured cream. Or serve them as they do in Australia – as a brunch dish, with rocket, avocado, bacon and some tomato salsa.

  • Yield: 6 Servings


  • 3 corn cobs
  • 125 g plain flour
  • 1 teaspoon baking powder
  • 2 tablespoons polenta
  • 1 teaspoon sugar
  • 2 eggs
  • 1 egg yolk
  • 2 tablespoons crème fraîche
  • 125 ml milk
  • 2 tablespoons butter
  • 1 red chilli, finely chopped
  • ½ red onion, finely chopped
  • 1 tablespoon chopped coriander and/or chives
  • 2 teaspoons olive oil
  • sea salt and freshly ground black pepper
How to Make It
  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.
  2. Put the flour, baking powder, polenta and sugar in a bowl. Add the eggs and yolk and beat together. Gradually beat in the crème fraîche and milk until you get a thick, smooth batter. 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.
  3. Heat the oil and the remaining butter in a frying pan until quite hot. 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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