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sweetcorn fritters served with yogurt dip

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
Calories: 308kcal
Ready in just 15 minutes, these tasty and crispy sweetcorn fritters 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 tbsp 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.
Store: 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. 


Calories: 308kcal | Carbohydrates: 36g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 103mg | Potassium: 419mg | Fiber: 5g | Sugar: 7g | Vitamin A: 470IU | Vitamin C: 29mg | Calcium: 137mg | Iron: 2mg