Corn and potato fritters

Alison Lambert shares a recipe that's perfect for brunch.

My children always ask for corn fritters in the weekend for brunch. I have many recipes but this one works well and the potatoes thicken the batter instead of using flour.

Photo: Simon Lambert
Photo: Simon Lambert
Corn and potato fritters
Makes 10-12 

90g flour
1 tsp baking powder
tsp salt
3 eggs
2  cobs of corn, kernels removed or 300g frozen corn kernels
1 large cooked potato, peeled and flesh lightly crushed
6 spring onions, finely sliced
1 Tbsp coriander, chopped (optional)
1 Tbsp parsley, roughly chopped
butter or oil for frying


Combine the flour, baking powder and salt in a large bowl, mix lightly to combine.

Add the eggs and mix through.

Fold through the corn and potatoes, spring onion and herbs. The batter should be slightly thick and pourable. If your mix looks too thick add 1- 2 tablespoons milk.

Heat 1 tablespoon oil or butter in a heavy-based fry pan. Heat up to medium and place a large spoonful of mixture in the pan, allowing room for spreading. Cook for 2 minutes or until lightly golden, flip over carefully and continue to cook for another 2 minutes or until the fritter is firm.

Remove and set aside in a warm place and continue cooking the remaining batter. Best eaten straight away.


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