Easy Corn Fritters

Here’s an easy recipe for those of you with little people – although from my experience ‘big’ people enjoy these just as much as the kiddos! With school holidays coming up I like to have a few quick and easy lunch options that I can make with Abi. Corn fritters are always on the list!

These fritters can be eaten for breakfast, lunch, dinner or snacks! I like to serve them with a salad to make it a more ‘complete meal’. You can use either fresh or canned corn (or a combination) to make these. I personally think fresh tastes better, but extra effort is needed to pre-cook the corn cobs. I have used canned corn this time.

Corn is a good source of fibre, various minerals and vitamins. It also contains good amounts of a number of antioxidants. From a Chinese Medicine perspective sweet corn is considered to have a cooling effect on the body. The silks from the corn cob have traditionally been used to make a tea that was consumed to treat a number of ailments.

Easy Corn Fritters

Place the corn, eggs, flour, spring onion and cheese in a mixing bowl and mix well. Season with salt and pepper. Note that the ‘batter’ for these fritters is not thick or plentiful, but rather just enough to bind the corn when cooking.


Cook fritters in a little oil on a medium heat. I cook the fritters in batches until golden brown on both sides. You can make the fritters as large or small as you like – I use a large tablespoon of mixture per fritter.

I  serve the fritters with salad. This time we ate the fritters with hot smoked salmon, avocado and salad.



Ingredients: (This made approximately 8 large and 6 small fritters)

  • 800 grams corn kernels (2 cans), drain corn if using canned corn.
  • 3 eggs
  • 5 tablespoons plain flour
  • 5 spring onions, sliced
  • 1/2 cup cheese, finely grated
  • Salt and pepper, for seasoning
  • Oil, for cooking


  1. Place corn, eggs, flour, spring onion and cheese in a mixing bowl and mix well. Season with salt and pepper.
  2. Cook fritters in batches in oil over a medium heat, until golden brown on both sides.
  3. Serve and enjoy πŸ™‚



Author: essenceandacupuncture

Hey my name is Clare and I’m an Acupuncturist and Mum. I started this blog because I wanted to share some ideas about health, food, the home, and β€˜home-made’ that have worked for my family. I believe in taking a balanced and practical approach to health and life and think there are simple things we can all do to improve our health and well being, and that of our children.

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