Corn Fritters


  • 1 ½ cups of sweet corn kernels (fresh corn is so yummy – need about 2 ears, but I often use frozen corn in this recipe)
  • 1 onion, finely diced
  • 1 tablespoon coriander, chopped
  • ¼ cup plain flour
  • Salt & pepper, to taste
  • 1 egg, beaten*
  • Vegetable/canola oil, for frying

* Note: If I’m making these for the lunch box, I add another egg which makes the finished product less delicate. In the pictures below, you can see the stacked corn fritters on the left are made with 2 eggs (for the lunch box) and the stack on the right are made with 1 egg (when I serve it for dinner).


1. Fry onion in oil until translucent.

2. Remove onion from pan and combine with all ingredients in a bowl.

3. Carefully plop a heaped tablespoon of mixture into shallow oil in a hot frying pan and flatten slightly.  Cook for a 2-3 minutes (until golden) and carefully turn with an egg flip.  Cook on the other side for a few minutes until golden. Delicious served with sour cream.

Variation: Add diced bacon

Corn Fritters Recipe - great for dinner and the lunch box


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