Corn Fritters

3:10 pm on 29 April 2011

Corn fritters are popular for a quick meal at any time of day!  They are very easy to make. This is a good recipe for teenagers to try. As long as you have a can (about 410g) of whole kernel sweet corn, an egg, and some self-raising flour, you can mix the batter in less than five minutes and use it to make about 20 corn fritters in about 15 minutes. You could cook these on the hot plate of the barbecue. 


  • 1 large egg
  • 1 can (usually about 410g) whole-kernel corn
  • 1 ¼ -1½ cups self-raising flour (see below)
  • ½ tsp salt
  • Oil for frying


Put a large frying pan on the hob to heat and set your oven to warm. 

Cover the bottom of the pan with a thin film of canola or olive oil. 

Break the egg into a medium-sized mixing bowl. 

Tip all of the contents of the can (corn kernels and liquid) on top of the egg, add the salt and stir with a fork until everything is well combined.  

Fluff up the flour in its bag with a clean fork and measure out 1 ½ cups without compacting the flour. Using a stirrer, mix most of the flour through the corn mixture.  Stop stirring as soon as you can see no streaks of flour. The consistency of the batter should allow it to spread a little when put in the pan.  Add water or flour if necessary to achieve this.

Put dessert spoon lots of the mixture into the hot oil in the pan, helping the mixture off the spoon with a second dessert spoon. 

Turn the fritters as soon as a few bubbles burst on top (about 4 minutes) at which time the underside should be golden brown.  Cook the second side until it is browned like the top.

Cover a plate or oven tray with paper towels in the warm (not hot) oven. Put the cooked fritters on this. Repeat until all the mixture has been used.


Serve soon with tomato sauce or sweet chilli sauce.

From Afternoons with Jesse Mulligan

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