Sweetcorn Fritters with Coriander and Tangy Yoghurt Sauce


When I was a kid, my dad used to make sweetcorn fritters occasionally for us for breakfast on the weekend. I loved them! Just served with tomato sauce. But… these are even better- and they’re not just a breakfast food! If you’ve never tried them you don’t know what you’ve been missing out on, there’s only one way to fix that, MAKE THEM NOW! Who doesn’t have corn in the cupboard or in the freezer?

This Sweetcorn Fritter recipe is lighter on the flour/batter content from what i was used to as a kid- but packed with sweetcorn goodness. You can mix this recipe up in so many different ways for different flavour combinations, the core ingredients are the corn, 2 eggs and flour, everything else is customisable!

Sweetcorn Fritters with Coriander and Tangy Yoghurt Sauce

Sweetcorn and Coriander Fritters with Tangy Yoghurt Sauce


    Sweetcorn Fritters
  • 3 cups frozen corn kernels (Or 2 x 425 gram cans, well drained)
  • 1 Cup Plain Flour
  • 1/4 cup Chopped Coriander
  • 1/4 cup finely sliced Spring onions (alternatively use red onion)
  • 1/2 jalapeño or green Chilli, very finely diced
  • 2 teaspoons Honey
  • 2 teaspoons Minced Garlic
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Salt
  • Ground Black Pepper, 1/4-1/2 tsp
  • 2 Eggs, whisked
  • 2 Tablespoons Oil for frying (whatever you prefer)
  • Yoghurt Dipping Sauce
  • 1/2 Cup Greek yogurt (thicker the better)
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Honey
  • 2 teaspoons Minced Garlic
  • 2 teaspoons Apple Cider Vinegar
  • Juice from 1 lime (optional)
  • 1/2 jalapeño, finely diced (Optional)
  • Salt, to taste


    To make the Fritters:
  1. In a large bowl, whisk together the eggs, add all other fritter ingredients (Corn, Spring onions, Coriander, Paprika, Salt, Pepper, Honey, Chili and Garlic), stir until combined. Then add the flour and stir until well combined.
  2. Preheat large frying pan on medium heat. Once hot add a tablespoon of oil.
  3. Once oil is hot, place spoons of fritter mix (approx 3 tablespoons each) into frying pan- well spaced apart. The batter doesn't pour so you will need to carefully heap them into shapes, they will hold together as they cook. You will need to do approx 2 batches for this amount.
  4. Fry gently for 3-4 minutes on each side until lightly golden brown.
  5. Place on a paper towel to blot away excess oil.
  6. To make the Yoghurt Dipping Sauce:
  7. Gently whisk all sauce ingredients together, olive oil, honey, vinegar, garlic, lime and chilli. The lime juice and Chili are optional but add a lovely flavour dimension, the honey and apple cider vinegar give this a gorgeous taste so don't stress if you don't have lime juice or chilli.

This recipe is slightly modified from one by Sally’s Baking addiction I love her website!

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