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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