Corn Fritters


  • 3 large eggs

  • 1/2 cup plain flour

  • 3 cups (600g) corn kernels (from about 3 large corn cobs)

  • 1 cup grated tasty cheese

  • 2 spring onions, thinly sliced

  • 1/4 cup fresh flat-leaf parsley, chopped.

  • 1 tablespoon canola oil, divided


  •  In a medium bowl, whisk eggs and flour until smooth. Fold in corn, cheese, onions, parsley, 1 1/2 teaspoon salt and 1/4 teaspoon pepper.

  • In a large heavy frying pan over medium-high heat, heat 2 teaspoons oil. Add four 1/2 cup mounds of corn mixture and, using back of a spatula, flatten to about 1.5cm thickness. Cook for 2 mins per side or until golden. Transfer to kitchen paper. Add remaining 2 teaspoons oil to pan and repeat to cook remaining corn mixture.

  • Serve with mixed salad leaves, avocado, sour cream, cucumber and tomato.

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