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

Sweetcorn Fritters with Yogurt dip

Course: Appetizer
Cuisine: British
Keyword: appetizer, finger food, fritters, snack, sweetcorn, vegetarian, vegetarian fritters
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Author: The Petite Cook
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!
Print Recipe


  • 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


  • 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.



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.