Corn Fritters
Crisp-edged pantry staple packed with sweetcorn and melted cheese.
A childhood favourite that comes together in minutes with whatever you have in the cupboard. Sweet kernels of corn, sharp grated cheese, and finely diced onion fry up into golden, puffy fritters with irresistibly crispy edges. Whether stacked high on a Sunday morning or tucked into lunchboxes for later, they disappear as fast as you can flip them.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
In a large mixing bowl, combine the sweetcorn, grated cheese, finely diced onion, and 2 eggs.
- 2
Stir in the flour, baking powder, salt, black pepper, and chopped fresh herbs until a thick, scoopable batter forms. If the mixture feels too loose, sprinkle in an extra tablespoon of flour.
- 3
Heat 2 to 3 tablespoons of oil in a wide, non-stick skillet or cast-iron pan over medium heat.
The rest of this recipe
There’s 5 more ingredients and 4 more steps to go.
Start 7 days free and the rest of Corn Fritters opens in full.
- Every recipe in full, this one included
- One shopping list across everything you’re cooking
- Servings that scale, and cups instead of grams
- Ask Chef Ivana Sanshia a question on any recipe
A payment method is collected at checkout. Your 7 days are free; cancel before they’re up and you’re not charged. After that your plan renews automatically until you cancel, which takes two clicks in your account.
Ivana Sanshia’s note
Don't overthink the measurements—this is an old-school South African family staple meant to be mixed by eye! If your batter looks too wet to hold its shape in the spoon, add another dusting of flour. If it looks dry, add a splash of milk. As long as the pan is hot enough to sizzle the cheese into a crispy golden lace, they'll turn out perfect every single time.
Ensure your tinned corn is thoroughly drained before adding it to the bowl. Excess water will thin out the batter and prevent the edges from turning crispy.
Club
Ask Chef Ivana Sanshia
If you have any questions, ask, and Ivana Sanshia replies to you personally. No Bots, No AI.
Sent to Chef Ivana Sanshia
She reads every question herself and replies by email, usually within a day or two.
Filed under
Picked by Ivana Sanshia
Other dishes you might like
All recipes →Hand-picked to round out the meal, or simply to cook next.
