4 Ingredient Corn Fritters

Ingredients

• 150 g (1 cup)frozen sweetcorn
• 60 g (1/2 cup)self-raising flour
• 80 ml (1/3 cup)yoghurt
• 1egg
• to tastesalt
• for fryingoil

Instructions

1. 1

   Mix egg and yoghurt

   Crack the egg into a large bowl. Add the yoghurt and salt, then mix them together.

2. 2

   Add the flour

   Add the self-raising flour and stir until the mixture is evenly combined.

3. 3

   Stir in corn

   Add the sweetcorn to the batter and mix well.

4. 4

   Form the fritters

   Pour a little oil into a frying pan. Use a large spoon to add a few spoonfuls of batter at a time, forming fritters in the pan.

What are corn fritters?

Corn fritters are small savoury cakes made by combining sweetcorn with a simple batter and cooking it in a pan. They are a familiar American-style way to turn corn into a quick dish for different meals.

This version keeps the ingredient list short: yoghurt adds moisture, egg binds the mixture, and self-raising flour gives the batter lift. The corn brings sweetness and little bursts of texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 147 calories, 8g protein, 23g carbs, 3g fat.

The corn and flour provide most of the carbohydrates, while the egg and yoghurt contribute protein; the frying oil supplies most of the fat. Balance a serving with vegetables or salad, and add a protein-rich side if you want a more filling plate.

Why these four ingredients work

Yoghurt and egg: yoghurt makes the batter moist, while the egg helps hold the fritters together as they cook.

Self-raising flour: its raising agents help the fritters feel lighter than a dense corn cake. Mix just until combined so the batter stays cohesive without being overworked.

Sweetcorn: frozen kernels are convenient and can go straight into the mixture. Stir them through evenly so each spoonful of batter contains corn.

Getting the batter ready

Mix the egg, yoghurt and salt first, then add the flour before folding in the corn. This order helps distribute the wet ingredients and seasoning through the batter.

Aim for a thick mixture that can be lifted in spoonfuls. If the kernels are icy or wet, drain off excess moisture before adding them.

Shaping and frying

Use a large spoon to portion a few spoonfuls of batter into the oiled pan, as the method directs. Leave space between portions so they are easier to manage.

The source method does not specify a frying temperature, cooking time or when to turn the fritters, so use the pan and visual cues rather than relying on a set time. Cook until the batter is set and the surfaces are golden, turning carefully if needed.

Serving ideas

Serve the fritters warm as a light meal or alongside eggs, salad or vegetables. A spoonful of yoghurt on the side complements the savoury batter.

For a more substantial plate, pair them with a protein-rich accompaniment and fresh produce. Their compact size also makes them easy to serve as part of a shared meal.

Recipe notes & tips

• Mix the batter only until the flour is incorporated.
• Drain any excess liquid from the sweetcorn before mixing it in.
• Add salt to the egg and yoghurt mixture so it is spread through the batter.
• Use a large spoon to make fritters of a similar size.
• Avoid crowding the pan so the portions are easier to turn.

Variations

• Add spring onion: fold finely sliced spring onion into the batter for a savoury note.
• Add herbs: stir chopped chives or parsley through the mixture.
• Add chilli: mix in a little chopped chilli for gentle heat.
• Add cheese: fold in a small handful of grated mature cheddar.
• Serve with yoghurt: add a spoonful of plain yoghurt on the side.

Common mistakes to avoid

• Wet sweetcorn: excess water can loosen the batter, so drain the kernels before adding them.
• Overmixing: working the batter too much can make the fritters dense; stop once the ingredients are combined.
• Crowded pan: packed fritters are harder to handle, so cook a few at a time.
• Uneven portions: different-sized spoonfuls cook at different rates; portion them consistently.
• Turning too early: a soft fritter may break apart, so wait until its underside is set before turning.

How to store

Refrigerate leftover fritters in a covered container and eat within 2 days. Reheat in a frying pan over a moderate heat until warmed through, or use an oven; the microwave may soften their surfaces.

Frequently asked questions