Last Updated on 16 May, 2026 by Elby | The Tasteful Pantry
Sweet corn fritters are light, versatile, pikelet-shaped treats, and this recipe is a beautiful balance of sweet and savoury – with a little hint of chilli for those that want it. The batter is easy to make and able to be whipped up at short notice. Serve them with my lime coriander dressing – the perfect complement when spread over the fritters.
When I was growing up, we didn’t eat much in the way of fried food. However, on the very odd occasion Mum would make deep fried corn fritter balls. They were light and fluffy, had sweetness from the corn and they were deep fried gems of vegetarian goodness… We were always so excited when these sweetcorn fried fritters were on the menu. Although Mum’s were great back in the day, I have done a little experimenting and came up with a version of my own. I don’t deep-fry my corn fritters and have added a few different flavours – but they still remind me of my childhood! 🥰
You can use fresh, frozen or canned corn in this recipe. So if you have fresh corn in the fridge that needs using, cut the kernels from the cob and add them raw to the batter.
Popular Corn Dishes And Easy Fritter Recipes
- Corn Salsa (with Creamy Lime Dressing)
- Zucchini Fritters with Mint and Feta
- Spicy Corn Salsa
- Crispy Chicken Tacos with Corn Salsa
- Potato and Zucchini Fritters
- Turkish Zucchini Fritters (Kabak Mücver)
Serving The Corn Fritters
These sweet corn fritters work well for breakfast, lunch or dinner. Reduce their size to serve them as an appetiser. Eat them hot or cold as a snack (although hot is definitely my preference). Add them as a side or serve them as the main feature. However you choose to eat the corn fritters, you won’t be disappointed.
Appetisers: Halve the amount of batter when cooking, to make small bite-sized corn fritters. Top each with a tiny dollop of sour cream and a sprinkle of chopped green onions. Perfect finger food for your next gathering.
Snacks: Pop them in the lunchbox for a snack or take them to a picnic.
Breakfast or Brunch: Serve the corn fritters with bacon and maple syrup. If you haven’t tried this combination before, you must! Or how about a poached egg and some tomato relish?
Lunch or Dinner: Serve with a side of salad and some tomato relish.
Side: Serve the Fritters as a side to barbeque meat and salads. Another delicious side for this option is Corn, Halloumi and Chorizo Salad (with Lime Coriander Dressing).
Nutritional Information For The Corn Fritters Recipe
The figures used in the sweet corn fritters recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
Feedback And More
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Try some of my other delicious corn recipes to use up any leftover corn. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Sweet Corn Fritters
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- ½ cup flour - plain, all purpose
- ½ tsp bicarb soda
- 1 egg
- 3 tbsp sour cream
- 2 tbsp maple syrup
- ¼ tsp salt
- ¼ tsp pepper
- 1 ½ cups corn kernels - a 420g can drained or approximately 1-2 raw corn cobs, kernels removed
- ¼ cup shallots - thinly sliced
- ½ cup coriander - finely chopped
- 1 small red chilli - finely chopped (optional)
- ½ cup parmesan - grated, don’t skimp on this
- 3 tbsp oil - vegetable or canola
Serving Options
- Lime Coriander Dressing
- sour cream with sweet chilli sauce
- tomato relish
- bacon and maple syrup
- poached egg
Instructions
- Heat oven to 110°C | 90°C fan forced. Place a cooling rack on top of a baking sheet, ready for the cooked fritters.
- Whisk the flour, bicarb, egg, sour cream, syrup, salt and pepper in a small bowl, until smooth.
- Stir in the corn, onions, coriander, chilli and cheese.
- In a large frying pan, heat one third of the oil over medium-high heat. Spoon approximately 2 tablespoons of batter per fritter into the pan. Cooking 3-4 fritters at a time. The amount of oil and number of fritters cooked at a time will depend on the size of the pan – be careful not to overcrowd the pan.
- Cook the fritters for 1-2 minutes on each side, or until cooked through. Transfer the cooked fritters to the prepared rack and tray and place in the oven to keep warm.
- Repeat the process with the oil and batter until all the fritters are cooked. Remove from the oven.
Serving Options
- Take your pick or try another topping of your choice.
Nutrition
*Nutrition and calorie figures are estimates only.
