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Herbed Sweet Corn Fritters

It’s that time of year for casual outdoor lunches with friends and picnics at the beach.  This recipe is super versatile making a light meal with the fritters served hot along side a salad with sides of chilli dressing, sour cream or guacamole to heap on top.  Made small the fritters also make great finger food served cold as part of a picnic.

When fresh corn cobs are available cut the corn from the cob with a sharp knife.  The fritters are equally good when made with  drained  and rinsed canned corn kernels.

These herbed sweet corn fritters are bested topped with a cream made from sour cream, mayonnaise and sweet chilli sauce, a chunky salsa or cooling guacamole.



What you’ll need

  • 1 large can of sweet corn (or 4 cobs of fresh corn)
  • 4 spring onions, chopped
  • 1T chopped chives
  • 2T chopped flat leaf parsley
  • 4T flour
  • 1t smoked paprika
  • 2 eggs, lightly beaten


Putting it all together

  1. Place corn, onions and herbs in a bowl.
  2. Mix through flour and paprika.
  3. Beat eggs with a fork and mix through the vegetables and dry ingredients.
  4. Heat a pan and lightly wipe the pan with oil. Place spoonfuls of fritter batter into the pan and cook until lightly browned, flip and cook the second side.
  5. Serve fritters warm or cold along side salad and a variety of toppings.


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Recipe for Herbed Sweet Corn Fritters
Recipe for Herbed Sweet Corn Fritters

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