Sweetcorn fritters

    1 hour 10 min

    In this recipe, crisp, juicy sweetcorn kernels are added to a thick batter flavoured with chilli and fresh coriander, and then pan-fried in big spoonfuls. Piled on a bed of watercress and drizzled with a minted spring onion and yogurt sauce, the fritters make a delicious quick meal.

    22 people made this

    Serves: 4 

    • 140 g (5 oz) plain flour
    • ½ tsp baking powder
    • 150 ml (5 fl oz) semi-skimmed milk
    • 2 large eggs, lightly beaten
    • 400 g (14 oz) frozen sweetcorn kernels, thawed and drained
    • 3 spring onions, finely chopped
    • 1 fat fresh red chilli, seeded and finely chopped
    • 3 heape1/2 tbsp chopped fresh coriander
    • 1 tbsp sunflower oil
    • 115 g (4 oz) watercress
    • salt and pepper
    • Yogurt sauce
    • 300 g (10½ oz) Greek-style yogurt
    • 4 spring onions, finely chopped
    • 2 tbsp chopped fresh mint
    • grated zest and juice of 1 lime

    Prep:50min  ›  Cook:20min  ›  Ready in:1hr10min 

    1. First make the yogurt sauce. Put the yogurt into a serving bowl and stir in the spring onions, mint, lime zest and a pinch of salt. Cover and chill while you make the fritters (keep the lime juice for use later).
    2. Sift the flour and baking powder into a bowl. Make a well in the centre and add the milk and eggs. Using a wooden spoon, mix together the milk and eggs, then gradually draw in the flour from around the edges. Beat with the spoon to make a smooth, thick batter. Alternatively, the batter can be made in a food processor: put the milk and egg in the container first, spoon the flour and baking powder on top, and process for a few seconds to blend.
    3. Add the sweetcorn kernels, spring onions, chilli and coriander to the batter, and season with salt and pepper to taste. Mix well.
    4. Heat a griddle or large, heavy frying pan, then brush with a little of the oil. Drop large spoonfuls of the fritter batter onto the pan — make about 4 fritters at a time — and cook over a moderate heat for 2 minutes or until golden and firm on the underside.
    5. Turn the fritters over using a palette knife, and cook on the other side for about 2 minutes or until golden brown. Remove the fritters from the pan and drain on kitchen paper. Keep warm while cooking the rest of the fritters in the same way, adding more oil to the pan as necessary.
    6. Arrange the watercress on 4 plates and sprinkle with the lime juice. Arrange the sweetcorn fritters on top and serve hot, with the yogurt sauce to be drizzled over.

    Plus points

    Sweetcorn is a useful source of fibre as well as vitamins A, C and folate. It is generally a popular food with children and this recipe makes a healthy dish they are sure to love. * In the past, those at risk of heart disease or stroke have been advised to limit their intake of eggs to 2 a week. Recent research now suggests that unless you suffer from diabetes, you can safely eat up to 7 eggs a week. * Watercress, like other dark green, leafy vegetables, contains folate, a B vitamin, which recent research suggests may help to protect the body against heart disease and prevent Alzheimer's disease.

    Some more ideas

    Instead of chilli and coriander, flavour the batter with 2 tsp green Thai curry paste. * Make pea fritters by replacing the sweetcorn with frozen peas. Use chopped fresh basil in place of coriander. * For Indian-style spicy vegetable fritters, make a batter with 140 g (5 oz) gram (chickpea) flour, ½ tsp baking powder, 120 ml (4 fl oz) semi-skimmed milk and 1 egg. Flavour the batter with 3 tbsp chopped fresh coriander, 1 tbsp chopped fresh root ginger, 1 tsp turmeric, 1 tsp cumin seeds, ½ tsp chilli powder, 1 crushed garlic clove and ½ tsp salt. Rinse 150 g (5½ oz) spinach, then cook gently for about 2 minutes, with just the water clinging to the leaves; drain thoroughly and chop. Add to the batter together with 1 small, finely chopped onion, 1 coarsely grated courgette and 30 g (1 oz) pumpkin seeds. Cook the fritters as in the main recipe. Serve with a tomato and yogurt sauce, made by mixing 300 g (10½ oz) plain low-fat yogurt with 4 tbsp tomato passata and 3 tbsp chopped fresh coriander.

    Each serving provides

    A, C * B1, B2, B12, E, calcium, zinc * B6, folate, niacin, copper, iron, potassium, selenium

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    Reviews in English (2)


    Wow!! What a brilliant recipe! Made these for a light meal last night and they went down a treat. I accidentally added some chopped coriander to the yoghurt dip but it tasted so good that I'll do it again. Thanks for a great recipe that is sure to be repeated again and again.  -  31 May 2011


    Great recipe, easy to make and to tweak if you want to. Thank you for the extra suggestions, next time I'll try the spicy Indian style ones....  -  09 Mar 2014