Corn Fritters

Corn Fritters


  • 1 cup (150g) self raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 2 eggs ,separated
  • 2 cups (330g) corn kernels (fresh or frozen are fine. If using frozen let them defrost on the counter before adding to batter)
  • 2 green onions
  • 2 tablespoons finely chopped fresh coriander + a few extra leaves to garnish


  1. Sift flour, soda, salt, cumin into a medium bowl. Gradually stir in the milk and the egg yolks unit the batter is smooth. Stir corn, onion, and corridor into batter
  2. Beat egg whites with an electric mixer until soft peeks are formed; fold into batter. Pour 2 tablespoons of batter into a heated oiled frying pan. Cook for about 2 minutes each side. Remove from pan and cover to keep warm. Repeat until all the batter is used. Serve garnished with coriander leaves

Recipe Notes

Makes about 18 fritters. They freeze well so freeze whatever you don't use for another time. Like a quick dinner in a flash.
For the smoked salmon corn fritters. Combine some creme fraise with a little lemon juice. Top corn fritters with some smoked salmon and a dollop of creme fraise. Garnish with coriander leaves