This easy corn fritter recipe is about as quick and easy a meal as you could hope for. Serve them hot for tea or breakfast, or cold for a picnic lunch, either way they’re delicious.
If you grow your own sweetcorn, or buy sweetcorn in season, then these fritters are really, really good. But frozen sweetcorn kernels from the supermarket work just as well in the winter season.
All up this easy corn fritter recipe takes just 20 minutes from starting to serving, so it’s the perfect last-minute meal idea. And you can serve these as a side dish, or as the main event. As a main, it’s a great dish for a vegetarian meal, that leaves you full and satiated.
Easy Corn Fritters recipe
- 2 eggs
- 1/4 cup milk or cream
- 1/2 tsp salt
- 1 pinch black pepper
- 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp smoked paprika optional
- 2 cups corn kernels
- 1/2 cup tasty cheese
Whisk the eggs, milk salt and pepper together.
Add the flour, baking powder and paprika and whisk thoroughly.
Add the sweetcorn and cheese and blend well.
You should have the consistency of a thick batter (a little thicker than pancake batter) add up to 1/4 cup more flour if the mixture is too loose.
Heat about 25g butter with a few tablespoons of cooking oil in a large frying pan and fry tablespoons of the mixture, turning once or twice during cooking, until well risen and golden brown on both sides.
Drain on kitchen paper towels, and keep warm in the oven.
Serve hot, with salad or vegetables of your choice, and home-made tomato sauce, or yoghurt with chopped mint on the side.