sweetcorn fritters

April 27, 2011

We had these as part of what turned into a six and a half hour brunch with a couple of our friends. You’ll hear what we served them with below (we also had those oven baked parsnip and carrot fries on the side) so maybe you can imagine how all that food plus a competitive number of mimosas turned into a whole day of amazing brunch awesomeness. More again soon please!

I spied this recipe on Rachel Manley’s blog. Rachel’s a food editor for the BBC Food website in the UK, and aside from her day job and blog also hosts pop up brunches/dinners in the heart of Brixton. Basically, let’s be friends, can we?

There are so many recipes on her site I’ve bookmarked but these pancakes immediately jumped out to me, reminding me of the arepas we made a while back. They sounded perfect for brunch as you can easily re-heat them in the oven (noone wants to be chained to their oven while friends are having fun in the next room!)

We served them with lots of crispy bacon, creamy avocado slices, farmer’s cheese, sour cream to dollop on top, and soft, runny poached eggs. Piling some of everything onto a fork created what can only be described as a perfect mouthful of food. Yes, I said perfect. Hope you’ve got friends coming over this weekend!

Sweetcorn Fritters
adapted from What Rachel Ate

makes 18 pancakes, serve 3-4 per person


  • 1 can sweetcorn, drained
  • 1/2 jalapeno pepper
  • 2 garlic cloves
  • 6 green onions, chopped
  • small handful cilantro
  • 1 tsp salt
  • 1 tsp chili powder
  • 3.5 ounces all-purpose flour
  • 1 tsp baking powder
  • 1 egg
  • vegetable oil, for frying


  1. Blend the sweetcorn, chillies, garlic, spring onions and cilantro until finely chopped (don’t go overboard though, you don’t want a purée), then add remaining ingredients and blend until smooth. If it seems really dry, add a little milk.
  2. Heat about one tablespoon of vegetable oil in a frying pan until hot and fry tablespoonfuls of the batter for 2 minutes on each side. Once you’ve flipped the pancakes over, press them down a little with your spatula to keep them thin and crisp.
  3. Remove them from the pan and drain on a plate lined with kitchen paper while you cook the rest of the pancakes.

Note: We actually made these gluten-free, and simply swapped the all-purpose flour for Bob’s Red Mill All-Purpose Gluten-Free Baking Flour.

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{ 16 comments… read them below or add one }

Jen @ Jen and Company April 27, 2011 at 8:41 am

Yum and yum. I still have some sweet corn in the freezer from this summer and this looks like the perfect way to use it! I’m assuming I’d use about 1 1/2 – 2 cups to replace the can the recipe calls for?


Angharad April 27, 2011 at 9:39 am

Hi Jen, I’d say that 1 1/2 – 2 cups would be spot on for the corn. Yum to using fresh corn!


maggy@threemanycooks April 27, 2011 at 9:09 am

These look AMAZING! Will definitely be making them this weekend.


Katrina @ In Katrina's Kitchen April 27, 2011 at 9:09 am

OMG I’m pinning this and SO going to make it! Whoa! Holy yum!


Laurie Jesch-Kulseth@ Relish It April 27, 2011 at 9:37 am

I’m a sucker for corn and cilantro! This might be the perfect thing to make for our neighborhood breakfasts (that need to happen more frequently).


brandi April 27, 2011 at 10:01 am

oh man.

if you ever want to come for brunch in Virginia, please do! But I’ll warn you – I’m going to make you do the cooking :) I’ll help, watch, taste test, and make coffee. Deal?


Angharad April 27, 2011 at 1:28 pm

Umm I’ve seen what you can do in the kitchen (over the interwebs of course) so I’m not sure about this deal. I might be getting short changed ;) How about I’ll replicate this brunch if you make some of that double decker chocolate banana bread?


Megan (The Runner's Kitchen) April 27, 2011 at 4:18 pm

omggggg, i get sweet corn in my CSA every year, so i am book marking this recipe! i am also sort of obsessed with hominy, so i’m wondering if i could use 1/2 hominy, 1/2 corn? hmm…


Angharad April 28, 2011 at 11:56 am

You’ll have to try it and let me know – I’ve never cooked with hominy before. I bet it would work though. So long as the batter is not pure liquid/puree and not rock hard, it’ll fry up a treat.


Claire April 27, 2011 at 4:27 pm

I remember making these on Guide camp when I was a teenager, we used to put bits of bacon in them as well, yum!


Angharad April 28, 2011 at 11:55 am

I’m pretty sure putting bacon in these would make them 100% addictive. Great idea!


Lauren at Keep It Sweet April 27, 2011 at 6:14 pm

These look delicious! I used to love corn fritters and haven’t had one in years. Very tempted to make these…


my little celebration April 27, 2011 at 7:42 pm

I must be making these soon.


holly April 29, 2011 at 9:52 am

these look amazing, and there is truly nothing better than brunch, friends and fun. seriously. good stuff.


MommyLisa May 18, 2011 at 1:13 pm

How would 3.5 ounces of flour measure out in cup measurements?

Is that 1/3 cup?


Angharad May 18, 2011 at 3:47 pm

Hi there! Thanks for the comment. The reason I didn’t list the amount in cups is that it’s slightly hard to convert exactly.

3.5 ounces flour doesn’t convert to an exact cup amount. When you’re measuring liquid 8oz = 1 cup so in theory this would be a little less than 1/2 cup but when you talk about weight it gets tricky. If you have scales, hallelujah! If not, I would try a little under 1/2 cup and see how you go. If the mixture doesn’t seem like it’s going to hold together in the oiled pan, add a little more. If it seems too thick, add a splash of milk. I really hope that helps! Luckily this recipe is pretty forgiving.


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