Classic Corn Fritters

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Suggested you serve with crispy bacon, roasted tomatoes and watercress to make a complete meal. Times are estimated."

Original recipe yields 5 servings


  • Serving Size: 1 (321.1 g)
  • Calories 572
  • Total Fat - 28.2 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 166.3 mg
  • Sodium - 174.3 mg
  • Total Carbohydrate - 67.4 g
  • Dietary Fiber - 8.6 g
  • Sugars - 11.6 g
  • Protein - 19.6 g
  • Calcium - 155.6 mg
  • Iron - 3.6 mg
  • Vitamin C - 8 mg
  • Thiamin - 0.5 mg

Step 1

Remove the husks and silks from the corn cobs and slice the kernels from the cobs and set aside.

Step 2

Place the flour, eggs, buttermilk, salt and pepper to a large bowl and whisk to combine and then add the corn, onion and coriander (or parsley as I would) and fold to combine.

Step 3

Heat one tablespoon of the oil in a large non-stick frying pan over medium heat and add 1/4 cupfuls of the mixture and cook for 4 to 6 minutes each side or until cooked through and golden brown.

Step 4

Repeat with the remaining oil and corn mixture.

Step 5

Divide the fritters between plates and serve with the bacon, tomatoes and watercress if desired.

Tips & Variations

No special items needed.


Daily Inspiration

We absolutely loved these corn fritters. I thought I had self-rising flour on hand, but didn't so I used a bisquick type product. Otherwise, didn't change a thing and wouldn't. Loved them.

(20 Oct 2016)