These sweetcorn fritters are loved by toddlers, kids and adults alike, and can be made in minutes!
These corn fritters are my go to when I am stuck for lunch or a veggie packed toddler snack. They only take a few minutes to prepare and can be eaten hot or cold, meaning they can be made ahead for the next day. Blending half the sweetcorn into the batter and then folding in the rest of the kernels means sweetcorn flavour is packed into every bite.
The ingredients for the fitters are what most of us have to hand: flour, tinned corn, milk and eggs. If you don’t have spring onion, you can easily substitute a little finely chopped onion or some chives (see below).
You can serve the fritters on their own, or as part of a meal. I love them topped with mashed avocado and a sprinkling of black sesame seeds. They are also a great toddler finger food, and Mini Jones would suggest using the fritters as a ‘dipper’ with a tomato, tzatziki or avocado dip (try this Guasacaca)
Another thing I love about this recipe is you can easily halve it. If you are left with half a can of sweetcorn in the fridge (which seems to happen to me quite alot), these sweetcorn fritters are a tasty way to use it up!
Can you freeze Corn Fritters:
Yes you can freeze the corn fritters: wrap each fritter separately then place in a Tupperware and freeze for up to a month. Take out individual fritters as you need them. If you take them out of the freezer in the morning they should be defrosted by lunchtime.
Make them Your Fritters:
Don’t like onions: Increase the curry powder to 1/2 tsp, or add a sprinkling of dried chilli flakes.
No spring onions: Use 1/2 c / 125 ml extra water or stock.
If you are looking for more portable toddler snack ideas – or healthy lunchbox ideas – have a look at these Cheese Scones (which don’t last long in our house, in fact they rarely make it out of the house!), these nut free Spinach Pesto Pinwheels or one of the most popular recipes on the blog, these no added sugar Banana Pear Muffins
- 2c | 410g tinned sweetcorn
- 2 eggs
- ⅓c | 80ml milk
- 2 spring onions finely sliced
- ½c | 65g plain flour
- Olive oil for frying
- Using a hand blender (or a blender), blitz the egg and milk with half of the sweetcorn until smooth.
- In a mixing bowl place the flour and baking powder. Lightly beat in the sweetcorn puree – you don’t want to overbeat – then fold in the rest of the sweetcorn and sliced spring onions.
- Heat a frying pan over a medium heat and add a little olive oil (½ - 1 tsp).
- Place dessertspoonfuls of the mixture in the pan fry for 4-5 minutes each side, until lightly golden. Bubbles appear when they are ready to turn.
- You may need to do 3-4 batches depending on size of your frying pan.
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