Brunch special: Sweetcorn Fritters

sweetcorn fritters


I’ve got two words for you: Sweetcorn Fritters. Sunshine on a plate.

I always associate them with cafés in New Zealand, eaten outside in the morning sunshine, sunglasses on and a long black, aka a double shot Americano, on the side.

We’ve been lucky enough to have a few Kiwi visitors recently – the Husband’s parents were with us last month and we just said goodbye to his sister and brother-in-law yesterday. It’s been a fabulous time of chilling out together around the cottage, long walks along the river, Little Missy always having someone to do a jigsaw with and a spare pair of hands to hold the Small Girl while I cook dinner. We miss them.

While there may not have been much good weather while they were staying, these fritters are a way of bringing some sunshine to the day. Little Missy thinks, and I would agree, that these are best served up with a sweet side helping of family.

Sweetcorn Fritters
I usually serve these with a simple tomato relish: thinly slice half a red onion and toss with a pinch of salt and the juice of half a lime. Add 4 ripe tomatoes, diced, and toss together. Diced avocado is an especially good addition.

Plain flour – 150g
Salt – ½ teaspoon
Baking powder – 1½ teaspoon
Eggs – 2
Milk – 175mls
Butter – 1 tablespoon, melted
Spring onions – 2, chopped
Red pepper – ½, diced
1 x 340g tin sweetcorn, drained
Sunflower oil for frying

Sieve the flour, salt and baking powder into a large bowl. Make a well in the centre, add the eggs then gradually beat in the milk to make a smooth batter.

Stir in the butter, spring onions, red pepper and sweetcorn.

Heat a little oil in a frying pan. When hot, fry tablespoons of the mixture until crisp and golden on both sides. Serve immediately.

Serves: 4, for a light brunch or supper, with tomato relish and streaky bacon, grilled until crispy.


Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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5 Responses

  1. Tia says:

    Oh, I haven’t had corn fritters in forever! They look fantastic. Thank you!

  2. Aoife Mc says:

    Love corn fritters! My friends cooked Succotash for our Thanksgiving dinner last week and made fritters with the leftovers. They were awesomesauce!

    • Caroline says:

      Wow! Succotash is something I’ve only ever read about in the Laura Ingalls Wilder Little House on the Prairie books. What was it like before it got made into fritters?

  3. Adie Andrews says:

    Corn fritters sounds yummy and you suggestion to serve it with tomatoes salsa works brilliant with toast.

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