Corn Fritters

This simple recipe is perfect for an easy lunch or a light dinner. A great way to sneak in a lot of vegetables without the kids realising it!


Serves 10

1 ½ cups sweet corn kernels (fresh, frozen or tinned)

4 spring onions, sliced thinly

1 small capsicum, deseeded and chopped

¼ cup parsley and chives

Pinch of pepper

1 tbsp sweet chilli sauce

2 eggs, beaten

½ cup reduced fat milk

1 cup wholemeal self-raising flour

1 tbsp vegetable oil


  1. Combine the corn, spring onions, capsicum, parsley and chives, pepper, sweet chilli sauce, eggs and milk in a large bowl.
  2. Stir in wholemeal flour.
  3. Heat a frying pan over a medium heat. Add a small amount of oil, and scoop mixture out using a ¼ measuring cup.
  4. Cook fritters on both sides until golden brown – approximately 3-5 minutes.
  5. Serve as is, with a side salad or yoghurt or sweet chilli dipping sauce.

Notes & Tips

  • This is a great recipe to get the children involved! They can measure out the ingredients and stir the mixture.
  • You can use any vegetables or herbs you have left over in the fridge for this recipe. Try grated zucchini, carrot, pumpkin or green peas.
  • If you or your children need lactose/dairy free diets, replace the reduced fat milk with calcium-fortified soy milk.


Prep time: 10 minutes

Cook time: 10-20 minutes


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