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It is no secret that I am a huge fan of fritters. I just love the way the crispy outside contrasts with the soft inside – I find it impossible to stop at one! They are also unbelievably quick and simple to make – in fact, these sweetcorn fritters require no grating, salting, or draining, so they take less than 20 minutes. That is just one of the many reasons why they deserve the title of The Best Sweetcorn Fritters…
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Not only are my Sweetcorn Fritters super easy to make, but they also rely on mostly pantry ingredients and are perfect for pretty much any time of day. The recipe below is ideal for a luxury breakfast, brunch, or lunch, but you could easily skip the eggs and bacon and serve with dips for a delicious snack or starter. They also work very well as a side for Mexican-style dishes. What’s more, this recipe makes plenty so you can batch cook the fritters in advance, then simply reheat as needed…
Why you will love this recipe
- An easy recipe that relies on simple pantry ingredients.
- Creamed corn adds soft, buttery flavors that make this recipe different from other corn fritters.
- Perfect choice for breakfast, brunch, or lunch with the recommended toppings.
- All plant-based, these fritters are vegetarian and vegan-friendly (switch the toppings as needed).
Ingredients
- Creamed corn – I recommend Del Monte Cream Style Sweet Corn, or you can find it in the supermarket next to the regular canned sweet corn.
- Canned sweet corn – I always have a can in my larder. They taste delicious and are great for adding to recipes to up the veg and add a lovely sweet flavor.
- All-purpose flour (plain flour) – You could use chickpea (gram) flour too.
- Cornstarch (cornflour) – This helps make the fritters crispier. You could use more all-purpose (plain) flour if you can’t find it.
- Baking powder – Helps lift the batter and create lighter fritters.
- Scallions (spring onions) – Adds a mild, onion flavor to the fritters that isn’t too strong.
- Salt – I recommend Maldon Salt for the best flavor. Both their garlic and/or chili options would work really well with these fritters.
- Black pepper – Freshly ground black pepper adds a subtle pepperiness. You could also use freshly ground mixed peppercorns for a more complex flavor.
- Sunflower oil – Use any flavorless oil for frying. You could use vegetable or rapeseed oil if you prefer.
- Crispy bacon (rashers) – This is entirely optional but makes for a brilliant brunch.
- Eggs – A perfectly poached egg is delicious with sweet corn fritters. Use free-range large eggs if you can. I always choose ones stamped with the British Lion mark.
- Cherry tomatoes – Plump and juicy cherry tomatoes are great alongside these sweet corn fritters – especially when in season. You could also use baby plum tomatoes.
- Smashed avocado – I love smashed avocado with fritters. Simply mash together a ripe avocado with some lemon juice, olive oil, and seasoning.
Frequently asked questions
Good question – creamed corn isn’t very well known here in the UK but is very popular in America. It is made by mixing whole sweet corn with the milky liquid from pulped corn kernels scraped from the cob. It has a soft, sweet, and buttery flavor which is absolutely delicious.
Yes, you can use the equivalent drained weight of fresh or frozen corn. Just make sure it has been blanched in boiling water and well drained.
Of course! Think of this as a base recipe which you can customize to suit your own personal tastes. Feel free to add in a pinch of chili flakes or some smoked paprika for some heat and/or smokiness. Dried herbs or roughly chopped fresh herbs are also a delicious addition. You could also add some grated cheese to make Cheesy Sweetcorn Fritters.
Yes! Another reason why these truly are The Best Sweetcorn Fritters is that you can batch cook them, leave them to cool completely, then store in the fridge for up to 3 days. Or, pop them in the freezer for 3 months (make sure you put some parchment paper between each one to stop them from sticking together).
Sweetcorn Fritters are so incredibly versatile. While my recipe is more of a main meal, they are also perfect as a starter, side, or snack with your favorite dips. You can go Mexican-style with sour cream, salsa, and guacamole (a bit like my smashed avocado) or opt for something like garlic or chipotle mayonnaise or a herby yogurt.
Definitely! The Sweetcorn Fritters are both vegetarian and vegan, which isn’t the case for all fritters, as some contain egg; it is just the toppings that aren’t. You could easily omit the bacon and egg and serve with whatever you fancy.
Other recipes you may enjoy
If you like these Sweetcorn Fritters, you’ll also want to try my Zucchini (Courgette) Corn Fritters! And, in a similar style, you won’t want to miss these Crispy Panko Shrimp Tacos with Avocado Cream, Crunchy Slaw, and Sriracha Drizzle or Baked Spinach Feta Eggs.
Easy Dessert Recipes
Easy Glazed Applesauce Fritters
Smoked Salmon Recipes
Giant Skillet Potato Latke
Breakfast & Brunch
Tiramisu Pancakes
If you tried these Sweetcorn Fritters or any other recipe on the site, please do leave a rating or comment and let us know how it went!
The Best Sweetcorn Fritters
Ingredients
- 15 oz canned creamed sweet corn
- 7 oz can sweet corn, drained (5.5 oz/157 g once drained)
- 2.75 oz all-purpose flour (plain flour), about generous 1/2 cup
- 1 oz cornstarch (cornflour)
- 1 tsp baking powder
- 1 scallion (spring onion), finely chopped
- Salt and freshly ground black pepper
- Sunflower oil, for frying
To serve:
- Crispy sliced bacon (bacon rashers)
- Smashed avocado
- Cherry tomatoes
- Poached eggs
Instructions
- Preheat the oven to around 160°F (70°C/50°C fan); this is just to keep the fritters warm.
- Line a plate with paper towels and set out a non-stick baking sheet.
- Place the creamed sweet corn and sweet corn in a large mixing bowl. Add the flour, cornstarch (cornflour), baking powder, and scallions. Season well with salt and freshly ground black pepper.
- In a large non-stick frying pan set over a medium heat, add 3-4 tbsp sunflower oil.
- Once the oil is hot, add a heaped spoonful of the batter into the pan, using the tip of your spoon to create a nice, flat round shape. Repeat with another few heaped tablespoons, ensuring you leave enough space between them so they don’t stick together (I normally cook 4-6 at a time; the number you can cook at once will depend on the size of your pan). Cook the fritters for about 2-3 minutes on each side, or until golden brown and cooked through. Add more oil between batches, as necessary.
- Once the fritters are cooked, carefully use your spatula to remove them from the pan and place on the prepared plate to allow the paper towels to absorb any excess oil. Place on the baking sheet and pop in the oven to keep warm. Repeat with the remaining batter until you have about 12-14 fritters.
- Serve with crispy bacon, smashed avocado, cherry tomatoes, and a poached egg, if desired.
Notes
Make-ahead and storage
To store: The cooked fritters can be stored for up to 3 days in the fridge or frozen for 3 months (layer them with parchment to prevent them from sticking together). To reheat: Preheat the oven to 390°F (200°C/180°C fan) and place the fritters on a non-stick baking sheet. If cooking from chilled, bake for about 10 minutes or until warm and crispy. They can also go in the air fryer at the same temperature for about 5 minutes. They will take longer from frozen.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super simple and a great one to make for a quick lunch or brunch. Will come back to this one!