Crispy corn fritters




Prep Time


Cook Time

Top these crispy fritters with sour cream and a dollop of sweet chilli sauce and serve with salad for an easy and affordable midweek meal. This recipe is easily doubled.



For the crispy corn fritters

  • 2 cups fresh or canned corn kernels
  • 1 cup self-rising flour
  • ½ cup instant polenta
  • ½ teaspoon garlic salt
  • Ground black pepper, to taste
  • 2 eggs — beaten
  • ½ cup milk
  • ¼ cup grated parmesan
  • 2 spring onions — finely chopped
  • 1 tablespoons finely chopped fresh parsley
  • Cooking oil, for frying


For the crispy corn fritters

  • Mix the corn, flour, polenta, garlic salt and pepper in a large bowl.
  • Stir in the eggs and milk, then the parmesan, spring onions and parsley.
  • Heat a little oil in a large pan over a medium-low heat. Working in batches, spoon the corn mixture into the pan to make fritters of your desired size.
  • Fry for about 4 minutes each side until golden brown all over.
  • Drain on paper towels and keep warm while you repeat with the rest of the batter, adding more oil as needed.