sweetcorn fritters

I love breakfast but I often don’t have time for it during the week. I always have a tub of homemade toasted muesli in the office which I like to have with berries and yoghurt, but when the weekend comes around I like to make some effort with my breakfasts.

Recently I was getting a bit bored with my usual efforts…avocado on toast, mushrooms on toast, eggs on toast, french toast! So I decided to try making sweetcorn fritters. The best ones I’ve ever tasted were in Sydney at Bill Grangers place so I modified his recipe a little to suit my own tastes and they turned out really well! They were very quick to prepare and took just minutes to make. I also kept the mixture in the fridge so I was able to have a quick plate of them before work during the week.

I like to serve these fritters with spinach, avocado and tomatoes. I had some roasted tomatoes leftover when I first made this so in the photos that’s what you can see, but its just as good with fresh cherry tomatoes.

INGREDIENTS (this makes 6 fritters)
260g/9oz sweetcorn kernels (I just used tinned)
60g/2oz plain flour
1/2 tsp baking powder
1 egg
2 finely chopped shallots, or 1 small red onion
1 tbsp chopped parsley
1 tsp rapeseed oil (can be vegetable oil if you prefer)
1 fresh lime
Salt & pepper

To accompany the fritters
Half an avocado
Handful of cherry tomatoes
Two large handfuls of spinach

Simply place 130g/4.6oz of the sweetcorn, the flour, baking powder, the egg, the chopped shallots and the salt and pepper in a food processor and whizz.

Place this mixture in a large bowl then add in the remaining 130g/4.6oz of the sweetcorn kernels, the chopped parsley and a squeeze of fresh lime and stir until incorporated.

Heat up a frying pan with a little oil then drop a couple of tablespoons of the mixture per fritter in the pan.


Fry on each side for a couple of minutes until golden.


While the fritters were in the pan I steamed a couple of large handfuls of spinach which just takes about 1 minute. I also diced half an avocado and placed it in a bowl, squeezing half a lime over it. I then added some cherry tomatoes which I’d halved and added salt and pepper and mixed through.

I simply squeezed the spinach of excess water and placed it on the plate, then added the sweetcorn fritters and topped with the avocado and tomatoes. Absolutely delicious and a lovely fresh, healthy start to the day.

sweetcorn fritters

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