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Sweetcorn Fritters Recipe


About 16


  • 1 x 400g/14oz tin sweetcorn or kernels from 3 cobs
  • 125g/4oz wholemeal plain (all-purpose) flour
  • ½tsp bicarbonate of soda (baking soda)
  • ½tsp sea salt
  • freshly ground black pepper
  • 150 ml/5oz rice or soy milk
  • 1 small red onion, peeled and finely chopped
  • a small handful of coriander (cilantro) stalks (optional), finely chopped
  • 1 red (bell) pepper, diced vegetable oil, for frying

To serve as a sandwich (optional):

  • slices of crusty bread
  • hummus, caramelised onions, a handful of coriander, guacamole


If using tinned sweetcorn, squeeze all of the water out of the corn before using.

Place a cast-iron or non-stick frying pan (skillet) on a medium–high heat. Whisk together the flour, bicarbonate of soda, salt, pepper and milk. Mix in the chopped red onion, coriander and diced pepper to the batter. Add the corn and mix together until fully combined. It will seem like you don’t have enough batter. This is good. You want just enough to glue the other ingredients together, no more.

Pour enough oil into the pan to lightly coat the bottom.

Spoon tablespoons of the batter into a frying pan. Do three at a time so that there is room to flip them.

Flatten them ever so slightly with the back of the spoon so that they don’t break and can cook through evenly.

When bubbles appear, flip and allow to cook for an additional 2–3 minutes or until golden brown.

Repeat until all of the batter is used up.

Pile into a sandwich with hummus, caramelised onions, fresh coriander and guacamole.

Recipe courtesy of Vegan Goodness: Delicious plant-based recipes that can be enjoyed everyday by Jessica Prescott (Hardie Grant)


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