Sweetcorn fritters re-visited

My colleagues and I went to Granger and Co, Clerkenwell twice in the last few months for breakfast.  My go-to breakfast at Bill’s has always been ricotta hotcakes, but I twisted a colleague’s arm to share some sweetcorn fritters on both occasions.

I’ve tested Bill’s recipe for Sweetcorn Fritters previously and it was rather underwhelming (it was too stody), but I woke up craving it one recent Sunday.   I had to make do with frozen sweetcorn and basil instead of coriander, and just winged it really.  There is something to be said for going with your instinct.  The sweetcorn fritters were lovely and light, served with cumin tomatoes, avocado and spinach.

Ingredients: (serves 2)

  • 3 tbsp organic plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp paprika
  • 50ml milk
  • 1 egg, lightly beaten
  • 1/2 red pepper, de-seeded and diced
  • 1/2 yellow pepper, de-seeded and diced
  • 2 tbsp sweetcorn kernels (I used frozen, but best use fresh)
  • a handful of chopped basil
  • salt and pepper to taste
  • 2 tbsp sunflower oil (or more if you fancy, I didn’t)


  1. Pre-heat the oven at 200 degrees and line a baking tray with baking paper
  2. Mix the flour, baking powder, paprika, milk and egg in a medium bowl and mix well
  3. Mix in the peppers, sweetcorn, basil and season well with salt and pepper
  4. Heat oil in a non-stick frying pan
  5. Once hot, spoon the sweetcorn and pepper mixture into the oil (2 tbsp per fritter) and leave to fry for 3 to 4 minutes on each side over medium heat
  6. Remove the cooked fritters from the oil and drain on kitchen paper
  7. Remove the baking tray from the oven and carefully transfer each fritter onto the tray
  8. Cook in the oven for 5 minutes (I found this helped cook the innards as I only shallow fried the fritters on the hob)
  9. Serve with cumin (grilled) tomato, spinach and avocado






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