10 mins


15 mins


  • 2 x 420g cans of corn kernels
    (not creamed corn)
  • ½ cup milk
  • 2 eggs
  • 1 cup self-raising flour
  • ½ cup grated cheddar cheese
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon chilli powder (optional)
  • 1 small onion, finely chopped (optional)
  • 1 handful of fresh herbs, chopped (optional)
  • Cooking oil


Note: If you only have plain flour, that’s OK. The fritters won’t puff up as much, but they’ll still be yummy!


For more flavour, add: 

1 carrot or zucchini, grated

Cheddar cheese can be replaced with:

½ cup feta cheese, crumbled

To serve

Sweet chilli sauce or spicy tomato sauce

Sliced avocado

Let’s get cooking

Step 1

In a big bowl, break open the eggs. Add the milk, salt, pepper and chilli powder and whisk until everything is mixed well.

Step 2

Drain the water out of the cans of corn. Add the corn
and the cheese to the egg mixture and mix well.

Step 3

If you are using any of the optional ingredients (onion, herbs, carrot or zucchini), add them to the mixture.

Step 4

Gradually add the self-raising flour and mix through.
If the mixture is too stiff, add a little more milk.

Step 5

Heat about 2 tablespoons cooking oil in a frying pan
(use enough to cover the base of the pan with a thin layer oil).

Step 6

When the oil is hot, drop large spoonfuls of mixture
into the pan. When the fritters have browned on one side (3-4 minutes), flip them and cook until the other side is also golden brown.

Step 7

Remove from the frying pan. Before you cook the rest of the fritters, add some more oil to the base of the frying pan.