Sweetcorn Fritter


  • 15ml (1 tbsp) oil
  • ½ red pepper, seeded and finely chopped
  • 3 spring onions, finely sliced
  • 2 cups corn kernels (fresh, frozen or canned)
  • 30ml (2 tbsp) fresh coriander or parsley, finely chopped
  • 2 extra-large eggs, beaten
  • salt and pepper
  • 60g (½ cup) cake flour
  • 2.5ml (½ tsp) baking powder
  • milk, if necessary
  • extra oil, for frying


  1. Heat the oil in a pan and fry red pepper and spring onions till softened. Transfer to a bowl and mix with the corn, coriander and eggs.
  2. Season to taste.
  3. Sift in the flour and baking powder and mix until well combined.
  4. Add a little milk if the mixture is too stiff.
  5. Heat about 1cm oil in a non-stick frying pan, drop spoonfuls of the fritter mixture into the hot oil and fry for 2-3 minutes on each side.
  6. Drain on paper towel and keep warm while repeating for the remaining mixture.