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Home » Sides and salad recipes » Crispy sweetcorn fritters – with cheese

Crispy sweetcorn fritters – with cheese

Author: VJ Published : April 2020 Updated : April 2021 / 6 people have commented

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These crispy sweetcorn fritters are bursting with juicy corn kernels with a fluffy cheesy inside and a crispy golden exterior. Perfect as an accompaniment to a grilled chicken breast or a sausage, or served with your favourite dipping sauce for a delicious light lunch.

A pile of three fried crispy sweetcorn fritters with a dipping sauce.

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Table Of Contents
  1. Crispy sweetcorn fritters
  2. How to make crispy cheesy sweetcorn fritters
  3. How do I serve sweetcorn fritters?
  4. Can I freeze these fritters?
  5. Pin for later
  6. Recipe – Crispy sweetcorn fritters with cheese
  7. Crispy sweetcorn fritters with cheese

Crispy sweetcorn fritters

I can’t stop eating these crispy, cheesy sweetcorn fritters. They are so crispy on the outside and when you break them open they are filled with a deliciously light cheesy centre, packed with little juicy pops of sweetcorn.

The secret to getting these fritters to be so light and fluffy is not to use too much flour. All you will need is sufficient flour to ensure that the corn kernels hold together. Any more, and you run the risk of the fritters turning out stodgy. And let’s face it, there’s nothing worse than a stodgy fritter!

These crispy sweetcorn fritters only take 5 minutes to prepare, and 3 minutes per side to fry. Whip up a batch now – and you can be enjoying your own fritters in only 20 minutes.

A pile of three fried crispy sweetcorn fritters.

How to make crispy cheesy sweetcorn fritters

This recipe makes about 10 fritters. You can get a printable version of the recipe at the bottom of the post.

To make the fritters you will need one small can of whole kernel corn. The size I used was printed on the tin as 198g total weigh, or 165g drained weight (the equivalent would be a 7oz can). You will need to drain the can because we don’t need any liquid in this recipe.

You will also need 2 eggs, which are lightly beaten with 1/2 teaspoon salt and a generous grinding of black pepper.

A bowl of beaten egg and flour with black pepper being added.

To the eggs you need to add 1/2 cup (60g) of plain all purpose flour and 1 teaspoon baking powder and 1/2 cup (60g) of your favourite grated cheese.

You can use self-raising flour without adding the baking powder if you prefer.

For the cheese, I used cheddar but you can use any cheese that grates well.

Give this a mix to combine. Try to get all the lumps out of the flour, but it doesn’t matter too much if there are a few small lumps left.

A bowl of sweetcorn batter with cheese being added.

Now add the drained sweetcorn and one chopped spring onion (or scallion), and mix that through.

A bowl of sweetcorn and cheese batter with spring onions being added.

The mixture looks as though it won’t hold together, but don’t worry. Once it hits the hot oil it will set into perfectly formed fritters.

Crispy coating

Here’s my trick for getting a lovely brown crispy coating on the fritters – fry them in a mixture of butter and sunflower oil. The butter adds an extra layer of flavour to the fritters, while the oil prevents the butter from burning.

Heat a knob of butter (you don’t have to be too exact with the size – anything between 15 and 20 grams will be fine) with 4 tablespoons of cooking oil.

Place spoonfuls of the batter into the oil. Press down lightly with the back of the spoon to flatten them slightly. Do not overcrowd the pan or you will find it difficult to turn the fritters.

Allow to fry gently for about 3 minutes until the underside of the fritter is golden brown.

Four sweetcorn fritters frying in a frying pan.

Once the bottom of the sweetcorn fritters has turned brown, flip with a spatula and fry for another 3 minutes or so.

Four sweetcorn fritters browning in a frying pan.

To test for doneness by cutting one fritter in half – it should be cooked all the way through. If it is not completely cooked, return to the pan for a further minute or two.

Then remove from the pan and place on a piece of kitchen paper to drain off any excess oil.

Close up shot of the inside of a sweetcorn fritter.

How do I serve sweetcorn fritters?

You can serve these crispy sweetcorn fritters in so many different ways.

I like to eat them just as they are, with a bowl of plain tomato ketchup for dipping, or you could try one of these sauces:

  • For an Asian flavour try this spicy cucumber and peanut dipping sauce.
  • Dip in a bowl of homemade mayonnaise or Thai sweet chilli sauce.
  • Or even serve alongside a bowl of sweet pepper relish.
  • Make a spicy lime and soy dipping sauce by mixing together 3 tablespoons lime marmalade, 1 tablespoon dark soy sauce, 1/2 teaspoon crushed garlic and 1/2 teaspoon crushed ginger. You can use garlic and ginger from a jar.

They also make a great accompaniment to a plate of sausages or a scotch egg, with either crispy fries or scalloped potatoes.

You could even serve them alongside your favourite roast meat as an additional vegetable.

If you are looking for more inspiration, have a browse through my complete recipe collection.

Can I freeze these fritters?

Yes, you can freeze these. Just layer them between sheets of greaseproof paper or baking parchment and pack into freezer bags.

To use let them defrost and then either place on a baking tray in a hot oven for a few minutes until they are warmed through, or place into a frying pan over a low heat until they are warmed.

I wouldn’t reheat these in the microwave as that would make them less crispy.

To be honest though, by the time you have defrosted them and re-heated them you could have whipped up a batch of fresh fritters.

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Pin for later

Why not pin this recipe to your pinterest board so you can make it later. Just click the image below.

Recipe – Crispy sweetcorn fritters with cheese

A pile of three fried crispy sweetcorn fritters with a dipping sauce.

Crispy sweetcorn fritters with cheese

These crispy sweetcorn fritters are bursting with juicy corn kernels with a fluffy cheesy inside and a crispy golden exterior. Perfect as an accompaniment to a grilled chicken breast or a sausage, or served with your favourite dipping sauce for a delicious light lunch.
Recipe by: Veronica
Side Dish
American, British
Calories 118
Prep 5 minutes minutes
Cook 15 minutes minutes
Total Time 20 minutes minutes
Servings: 10 fritters
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4.80 from 5 votes

(Click the stars to rate this recipe)

Equipment

  • Mixing bowl
  • Spatula
  • Frying Pan

Ingredients

  • 7 ounce (198g) can sweetcorn kernels
  • 2 large eggs
  • 1/2 cup (60g) flour
  • 1 teaspoon baking powder
  • 1/2 cup (60g) grated cheddar cheese
  • 1 spring onion
  • 1 tablespoon (15g) butter
  • 4 tablespoons sunflower or canola oil
  • salt and pepper to taste

Instructions

  • Open the can of corn and drain the liquid. Discard the liquid.
  • Break 2 eggs into a mixing bowl and season with salt and pepper. Whisk lightly with a fork.
  • Add ½ cup flour and 1 teaspoon baking powder and ½ cup grated cheese. Mix to combine.
  • Add the drained corn and 1 chopped spring onion and mix again
  • Heat the butter and oil in a frying pan and fry spoonfuls of the mixture gently for approximately 3 minutes on each side until golden and crispy.
  • Drain on paper kitchen towel and serve with your favourite dipping sauce.

Notes

Test that the fritters are cooked by cutting one open.  The inside should be completely cooked through.  If they are not completely cooked through, continue to fry for another minute or two.
Do not overcrowd the pan or you will find it difficult to turn the fritters.
Nutrition has been calculated on the assumption that you will make 10 fritters, and the calories are per fritter.

Nutrition

Calories – 118kcal | Carbohydrates – 10.1g | Protein – 4.2g | Fat – 7.2g | Saturated Fat – 2.6g | Cholesterol – 46mg | Sodium – 178mg | Potassium – 149mg | Fiber – 0.9g | Sugar – 1g | Calcium – 70mg | Iron – 1mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
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Filed Under: All Recipes, Sides and salad recipes

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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Reader Interactions

Comments

  1. BJ

    4 September 2023 at 3:10 am

    4 stars
    What do you consider spring onions? Is it green onions?

    Reply
    • VJ

      4 September 2023 at 5:22 am

      Yes, that’s correct. Also sometimes called scallions.

      Reply
  2. Terri D-C

    15 February 2022 at 8:40 pm

    5 stars
    I made these for the first time tonight. I didn’t have time to go to the shop, so I made do with what I had. They came out great even though I had to MacGyver the recipe a little to suit the ingredients I had on hand.

    I used cream style sweet corn and because I couldn’t drain it, I just added a little extra flour. I also didn’t have any spring onions, so I went without this time. I served them with sweet chili sauce and they were a huge hit. Gonna stock up on some tins of normal corn so that next time I can make them as they were intended.

    Thanks for the great recipe.

    Reply
    • VJ

      16 February 2022 at 8:11 am

      Thank you – I love it when I hear that someone tweaked my recipe and it worked. That’s what cooking is all about!

      Reply
  3. ANGEL WILLIAMS

    26 September 2021 at 10:09 am

    5 stars
    Love this recipe easy to prepare, very tasty 😋
    Every time I make this recipe never a doubt the plate is always empty my family extended family members love these sweetcorn fritters 👍👍😋😋

    Reply
    • VJ

      26 September 2021 at 10:20 am

      Thank you! I love them too 🙂 – always eat far too many!

      Reply

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In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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