Stack of corn fritters recipe photo

Corn Fritters

Every time I head to a new café for brunch, I always check out the corn fritters. They are created in so many different ways – from waffle fritters, really stodgy fritters, light and airy fritters. Some work, some don’t.

So not long ago I decided it was time to create my own version, so I could have them whenever I wanted.

And this is how I do it. I like them spiced and light. Hope you do too.

Corn Fritters

Corn Fritters

Recipe by Marti Cuatt

Quick, fresh, delicious breakfast and brunch for those on the go. Whip these up in a flash and enjoy.

Course: Breakfast, BrunchDifficulty: Easy
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You will need

  • 2 cups of sweet corn kernels, preferably fresh from a cob, but frozen is fine

  • 1/4 cup edamame beans (cooked and cooled)

  • 1/4 cup plain flour

  • 1 tsp baking powder

  • 2 spring onions, both white and green parts, finely chopped

  • 1 tsp ground coriander seed

  • 1 whole egg, lightly beaten

  • 2 egg whites, lightly whisked until they’re airy

  • 1/4 cup finely chopped coriander – leaves & stems

  • 1 red Birds eye chilli, chopped (or you could also use a fresh jalapeño) – optional

  • 1/2 tsp sea salt and freshly ground black pepper, to taste

  • Grapeseed oil for shallow frying

Here’s what to do

  • Combine corn kernels, edamame, spring onions, ground and chopped coriander, flour, baking powder, whole egg and salt & pepper in a bowl. Stir to combine, so all the flour is mixed evenly through.
  • Fold through the egg whites until combined.
  • Heat a little grapeseed oil in the bottom of a non-stick frying pan and drop about 1/4 cup dollops of batter in. Spread slightly to round out.
  • Cook for about 3-4 minutes, then flip. Cook another 3-4 minutes, or until cooked through. Turn again if you need to for even cooking.

Tips and tricks

  • These are fabulous when served up with crispy bacon and some wilted lemony spinach on the side.

One Comment

  1. Pingback: Classic mushroom and leek quiche is the best go-to - The Infatuated Foodie

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