Crispy and Golden Corn Fritters

Ingredients

• 450 g (3 cups)sweetcorn kernels
• 2 (30 g)spring onions, thinly sliced
• 15 g (¼ cup)fresh parsley, chopped
• 65 g (½ cup)plain flour
• 40 g (¼ cup)yellow cornmeal
• 5 g (1 tsp)baking powder
• 3 g (½ tsp)garlic powder
• 1 g (¼ tsp)cayenne pepper
• 3 g (½ tsp)kosher salt
• 1 g (¼ tsp)black pepper
• 1 large (50 g)egg, beaten
• 80 ml (⅓ cup)low-fat milk
• 42 g (3 tbsp)avocado oil

Instructions

1. 1

   Combine the vegetables

   Put the sweetcorn, sliced spring onions and chopped parsley in a large bowl and mix them together.

2. 2

   Mix the dry ingredients

   In a separate small bowl, whisk together the flour, cornmeal, baking powder, garlic powder, cayenne, salt and pepper.

3. 3

   Make the batter

   Tip the dry mixture over the corn. Add the beaten egg and milk, then stir just until combined; avoid overmixing.

4. 4

   Heat the oil

   Warm the avocado oil in a 30 cm (12-inch) frying pan over medium-high heat until it shimmers, about 3 minutes.

5. 5

   Shape the fritters

   Spoon about 2 tablespoons of batter into the pan for each fritter and gently flatten each one with the back of the spoon.

6. 6

   Brown the first side

   Cook without moving the fritters for 3–4 minutes, until the edges are golden and a deep mahogany-coloured crust has formed.

7. 7

   Finish cooking

   Flip the fritters and cook for another 3 minutes, until both sides are crisp and the centres are set.

What are corn fritters?

Corn fritters are small savoury cakes made by coating kernels in a simple batter and frying them until browned. They are a familiar American-style way to turn sweetcorn into a crisp, shareable snack or side.

This version pairs sweetcorn with spring onions and parsley, while yellow cornmeal gives the middle a little more texture than flour alone. The two flours help the fritters hold together without masking the corn.

Nutrition and macros by portion

The nutrition label shows one serving as written: 232 calories, 5g protein, 19g carbs, 16g fat.

The sweetcorn and flour provide most of the carbohydrates, while the egg contributes protein. Avocado oil supplies much of the fat; serve a fritter or two with salad or other vegetables to round out the plate.

Why use two flours?

Flour base: plain flour binds the egg and milk into a batter that clings to the kernels.

Cornmeal texture: yellow cornmeal brings a gentle graininess and corn flavour, while keeping the centre tender when the batter is mixed only until combined.

Keep the batter gentle

Mixing: stir the wet and dry ingredients into the corn just until no dry patches remain. A few uneven spots are preferable to vigorous mixing, which can make the fritters dense.

Consistency: the mixture should hold together when spooned into the pan, with kernels still visible throughout.

Build a crisp crust

Hot oil: wait until the avocado oil shimmers before adding the batter; a properly heated pan helps the outside brown instead of turning greasy.

Hands off: leave the fritters undisturbed for 3–4 minutes on the first side. The golden edges and darker crust are cues that they are ready to turn.

Cook in manageable batches

Spacing: leave room around each fritter so the pan stays hot and you can flip them easily. Cook in batches if needed rather than crowding the 30 cm pan.

Doneness: after the second side has cooked for 3 minutes, check that the centre feels set as well as the outside being crisp.

Serve them simply

These fritters work as a side with a fresh salad or alongside eggs for a relaxed meal. A spoonful of yoghurt or a squeeze of lemon can add a cool, bright contrast.

For a snack, serve them warm while their crust is at its crispest.

Recipe notes & tips

• Slice the spring onions thinly so they are easy to distribute through the batter.
• Mix the dry ingredients separately to spread the baking powder and seasonings evenly.
• Measure roughly 2 tablespoons of batter per fritter for consistent cooking.
• Wait for the oil to shimmer before adding the first fritters.
• Give each fritter space in the pan so its crust can brown properly.
• Use the browned edges and set centre as cues rather than turning them early.

Variations

• Add fresh herbs: swap some of the parsley for another soft herb.
• Increase the heat: add a little more cayenne for a spicier batch.
• Use fresh corn: cut kernels from cooked corn cobs and measure out 450 g.
• Add a citrus finish: serve with lemon wedges for a bright contrast.
• Make them smaller: use less batter per fritter and watch for doneness sooner.

Common mistakes to avoid

• Overmixing the batter: stir only until combined to help keep the centres tender.
• Cold oil: wait until it shimmers before frying so the fritters can brown.
• Moving them too soon: leave the first side undisturbed for 3–4 minutes to form a crust.
• Crowding the pan: cook in batches if needed so the fritters have room to crisp.
• Making them too thick: flatten each spoonful slightly so the centre cooks through.

How to store

Refrigerate cooled fritters in an airtight container for up to 3 days. Reheat in a frying pan or oven until hot and crisp again; microwaving will soften the crust.

Frequently asked questions