Fresh sweetcorn fritters

Fresh sweetcorn fritters


1 person made this

About this recipe: Unbelievably light, these fritters are best with fresh sweetcorn, though frozen can be used. Easy to make too! My husband loves these and anticipates corn season.

Lee A Vazquez-fitzmaurice

Serves: 6 

  • 125g plain flour
  • 1 teaspoon baking powder
  • 3 ears fresh sweetcorn, kernels cut from cob
  • 2 eggs, separated
  • 120ml whipping cream
  • salt and pepper to taste
  • 1 litre vegetable oil for frying, or as needed
  • 2 tablespoons golden syrup (optional)

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Whisk flour and baking powder into a bowl and mix in sweetcorn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites in a separate bowl with an electric mixer until stiff peaks form. Gently fold egg whites into the batter, retaining as much volume as possible.
  2. Pour vegetable oil into a deep heavy frying pan to a depth of 7cm (3 in). Heat to 190 degrees C.
  3. Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on kitchen paper and serve as they are, or drizzled with syrup, if liked.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate