Ready in just 15 minutes, these tasty and crispy Sweetcorn Fritters inspired by one of Chef Ramsay’s most popular recipes, are perfect for a quick lunch/dinner or appetizer!


Not quite like any other fritters – these are inspired by Gordon Ramsay’s famous sweetcorn fritters!

The first time I saw this recipe was on Gordon Ramsay’s ‘Ultimate Cookery CourseTV show, and it gave me the inspiration to give it a try.

Over the years, I’ve been making these sweetcorn fritters on repeat, and my family never gets tired of them.

It has been tested (and tasted) and perfected over and over again, and I can fully guarantee this recipe is absolutely fool-proof and 100% awesome.

woman with white t shirt on the background holding a plate with a tower of sweetcorn fritters.

The recipe for these sweetcorn fritters couldn’t be easier. It all comes together in less than 15 minutes, and it’s one of the easiest fritters recipes around, made with super simple ingredients and requiring very little cooking skills.

Ingredients for Sweetcorn Fritters 

This recipe is beautifully easy and requires just a bunch of simple inexpensive ingredients.

All you need to make these sweetcorn fritters is less than 10 ingredients:

  • sweetcorn
  • flour
  • fresh whole milk
  • extra-virgin olive oil
  • spring onions
  • red chili pepper
  • free-range egg
  • baking powder
  • cilantrospring onions, red chili pepper, cup with sweetcorn, olive oil in glass bottle, egg in a small cup, milk in a small cup, wood scooper with flour, and cilantro in a small cup

These are very easy-to-find ingredients, but here are some ingredients tips based on the many questions I received in the few years over these popular fritters.

What kind of corn do I need for these sweetcorn fritters? The short answer is, any kind you like.  

The best option is obviously fresh sweetcorn whenever you find it.

But you can definitely use canned sweetcorn if you like. Make sure you drain them well and pat the kernels with kitchen paper before use.

And you can totally go for frozen sweetcorn (as I usually do). In this case, transfer the kernels in a colander and place them under cool running water for a minute, then drain and pat them dry before use.

Honestly, these fritters taste amazing, whether you use fresh, frozen or canned corn.

What is the best flour to use? I use organic wholemeal flour (wholewheat flour for US friends!) and I totally recommend it. However, these sweetcorn fritters will be just as good using all-purpose flour, whether organic or not.

What’s a good substitute for coriander? Coriander ( cilantro for US friends) is definitely not for everyone, and even for those who like it, it may be hard to find it in small grocery stores.

I usually substitute coriander with parsley for a more subtle flavour, but mint, tarragon or basil leaves will all work well in these sweetcorn fritters.

Can I substitute extra-virgin olive oil with vegetable oil? I’m Italian, so for me, it’s extra-virgin olive oil all the way.

I use it as an ingredient for the fritters, and also for gently frying them in the pan. You can, of course, use vegetable oil if you like, the difference is very subtle.

Fritters + Yogurt Dip = Perfect Combo!

I said it before and I’ll say it again, these sweetcorn fritters taste absolutely incredible. But they taste even better when paired with a flavorful and super easy yogurt dip.

This yogurt dip is my go-to sauce when it comes to fritters. It’s refreshing, slightly spicy, citrusy and best of all, it takes 2 minutes to make!

small bowl with yogurt, next to red chilli pepper, lime cut into half, small bowl of chopped coriander

All you need is Greek yogurt, finely chopped red chili pepper & cilantro, lime zest and juice.

Most of the ingredients are part of the fritters already, so that makes it even more convenient when shopping for this recipe.

Put everything in a bowl and mix until combined. And that’s pretty much it

I’m totally in love with the flavours of this dipping sauce and it just goes SO well with these fritters.  I

I’m pretty confident it could bring any kind of fritters to the next level, but on these sweetcorn fritters, I know it for sure. Don’t skip it!

How To Make Sweetcorn Fritters

These sweetcorn fritters are a total breeze to prep, and your whole journey from measuring the ingredients to biting into a hot crunchy fritter will take you no more than 15 minutes. 

collage of cooking process. First image a bowl with a whisk, flour, milk and egg mixture. Second image batter mixed in the bowl and whisk.

Start by adding flour and baking powder into a large bowl. Make a well and add the beaten egg and milk, then give it a nice whisk until your batter reaches a nice velvety consistency. 

collage of cooking process . First image bowl with batter topped with sweetcorn kernels, chopped spring onions, coriander, red chilli, next to a spatula. Second image bowl with mixed fritters batter, and spatula.

Stir the sweetcorn, red chili, cilantro and spring onion into the batter, and mix until just combined.

Now, it’s time to cook your fritters!

white skillet with 3 fritters cooking in oil

Heat a medium skillet with just enough olive oil to coat the pan, then place one spoonful of the batter into the pan, and flatten it down with a spatula to shape it into a patty.

Let your fritters cook for about 2 minutes per side, then serve them piping hot with the yogurt dip. Et-voila’!

It will probably take you more to read the whole recipe than actually making it. But I promise it’s worth it!

grey plate with a tower of sweetcorn fritter topped with yogurt dip, chopped spring onions and chilli pepper, small bowl of yogurt dip on the side.

Ready in just 15 minutes and made with super simple ingredients, these tasty and crispy sweetcorn fritters will easily become a family favourite! 

grey plate with sweet corn fritters arranged in a circle and yogurt dip in a small bowl in the centre. Next to the plate on the top right an orange napkin, and on the top left a lime cut in half, one half squeezed.

Can I freeze these sweetcorn fritters?

Yes! In fact, these sweetcorn fritters freeze beautifully.

Arrange them on a baking tray covered with parchment paper and put them in the freezer for 10 minutes (to prevent them from sticking to each other), then store them in a freezable bag for later use.

Whenever you fancy a fritter, just take it out from the freezer, leave it on the kitchen counter for an hour (or in the fridge overnight) and reheat in a pan with a splash of olive oil.

How to reheat sweetcorn fritters?

If you want to reheat a large batch of fritters, I feel it’s best to pop them in a warm oven for about 10 minutes. Alternatively, you can reheat them in a pan with a small amount of olive oil.

More Veggie Fritters Recipes You’ll Love:

DID YOU MAKE THIS RECIPE?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*! 

grey plate with a tower of sweetcorn fritter topped with yogurt dip, chopped spring onions and chilli pepper, small bowl of yogurt dip on the side
Print Recipe
5 from 7 votes

Sweetcorn Fritters with Yogurt dip

Ready in just 15 minutes, these tasty and crispy Sweetcorn Fritters inspired by one of Chef Ramsay's most popular recipes, are perfect for a quick lunch/dinner or appetizer!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer
Cuisine: British
Keyword: appetizer, finger food, fritters, snack, sweetcorn, vegetarian, vegetarian fritters
Servings: 4
Author: The Petite Cook

Ingredients

  • 100 gr wholemeal flour
  • 1/2 teaspoon baking powder
  • sea salt and freshly ground black pepper
  • 1 free-range egg beaten
  • 80 ml whole fresh milk
  • 3 tbsp extra-virgin olive oil
  • 2 spring onions thinly sliced
  • 1 red chili pepper seeded and finely chopped
  • 2 tablespoons chopped cilantro
  • 240 gr sweetcorn kernels drained and dried on paper towels

For the yogurt dip:

  • 240 ml greek yogurt
  • 1/2 red chili pepper seeded and finely chopped
  • juice & zest of 1/2 lime
  • 2 tbsp chopped cilantro
  • Sea salt and freshly ground black pepper

Instructions

  • Sift the flour and baking powder into a mixing bowl and season with salt and pepper to taste.
  • Create a well in the centre of the flour, and add in the beaten egg and milk.
  • Whisk, gradually bringing the flour into the wet mixture until it forms a smooth and silky batter.
  • Add 1 tablespoon of extra-virgin olive oil and whisk the batter until smooth, adding a little more milk if necessary.
  • Fold in the chopped spring onions, chilli pepper, coriander, and sweetcorn kernels into the batter and mix until just combined.
  • Heat 2 tablespoons of extra-virgin olive oil in a large frying pan over medium heat.
  • Place a spoonful of the batter per fritter into the hot pan, flattening the patties slightly with a spatula, and spacing them at least 1 inch apart.
  • Cook the fritters for 2 minutes then flip them on the other side and continue cooking them an additional 1 to 2 minutes until they’re crispy and golden brown.
  • Transfer the fritters, onto a plate lined with kitchen paper to absorb the oil in excess, then serve them with the yogurt dip on the side.

For the yogurt dip:

  • Mix together all the ingredients in a small bowl. Taste and season with salt and pepper as needed, then refrigerate until ready to serve.

Video

Notes

Flour: You can use wholemeal flour, all-purpose flour or even rice flour and gluten-free flour.
Sweetcorn: You can use fresh sweetcorn kernels, frozen sweetcorn or canned sweetcorn. If you use frozen sweetcorn, place under running water for 2 minutes, then drain and pat dry. If you use canned sweetcorn, drain and pat dry before proceeding with the recipe.
These sweetcorn fritters can be stored in the fridge for up to 2 days, and reheated in a pan with a little amount of olive oil.
They can be freezed individually and stored in the freezer for up to 1 month. 
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

*This post was originally published in November 2014, and updated with new photos, info and improved recipe.*

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