The Best Sweetcorn Fritters

Sweetcorn fritters with avocado, cherry tomatoes and bacon.

5 from 1 vote

Crispy on the outside, soft on the inside... these Sweetcorn Fritters are super quick and simple to make and are perfect for any time of the day.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast & Brunch

Cuisine: Global

Servings: servings

Author: Margie Nomura

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

US Customary - Metric

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