A plat of three sweetcorn fritters and a side of tomatoes

Sweetcorn Fritters with Quick Salsa by Lizzie King

A crispy, warm fritter is easy to love, and these using corn as part of the batter as well as the sweet, juicy kernels, are a favourite. Making a batch and freezing means you have a quick supper or lunchbox filler, just pop in the toaster and enjoy.


2 whole sweetcorn ears (or 200g frozen)
½ cup plain flour
½ tsp baking powder
1 tsp cayenne
2 tbsp parmesan grated
2 eggs
Sea salt and pepper
¼ cup milk of choice

For the salsa:
100g cherry tomatoes, halved
1 garlic clove
1 tbsp basil leaves, roughly chopped
1 tbsp parsley leaves, roughly chopped
1 tsp apple cider vinegar
3 tbsp olive oil


Boil the sweetcorn cob for approx. 7 minutes until butter yellow and softened, or just to boiling if using frozen. Drain and leave to cool for a minute.

Put the flour, baking powder, Cayenne and parmesan in a bowl and whisk together.

Shave the corn from the cob and reserve half. Put the other half in a processor with the eggs, and whizz until smooth-ish.

Fold milk into the flour mixture with the remaining whole corn pieces until combined. Season with salt and pepper to taste.

Heat oil in a frying pan on medium. Spoon batter into hot oil, frying for a couple of minutes until browned then flipping and repeating.

They freeze well, and you can warm them up individually needed.

For the salsa, place all the ingredients in a small blender, or use a handheld blender, blitz until a thick, chunky liquid. Season with salt and pepper. Use to drizzle or dip your fritters into.

Feeling hungry for more? Dig into our gut-loving recipes.