Go Back
Sweetcorn and feta fritters - a quick and easy meal that everyone will love!

Sweetcorn And Feta Fritters

Servings 4 people


  • 600 g (4 cups) frozen sweetcorn, defrosted (or canned corn, drained)
  • 2 large eggs
  • 1 clove garlic crushed
  • small bunch fresh coriander (1/2 cup cilantro)
  • 60 ml (1/4 cup) milk (plus extra as needed)
  • 150 g (1 + 1/4 cups) plain flour
  • 50 g (1/3 cup) cornmeal
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp paprika
  • 2 spring onions (scallions) thinly sliced
  • 1 red chilli de-seeded and finely chopped
  • 150 g (5.5oz) feta cheese crumbled
  • olive oil for frying
  • sliced avocado and fried eggs to serve


  1. Place about two-thirds of the sweetcorn, the eggs, garlic, fresh coriander and milk in a large bowl and use a stick blender to blend it until everything is finely chopped, but not smooth. (You can pulse everything in a food processor if you don't have a stick blender).

  2. Add the flour, cornmeal, baking powder, salt, cumin, coriander and paprika and mix well. It should be a thick, but not stiff batter. If it is too stiff then add a drop more milk until it is the right consistency.
  3. Mix in the spring onions, chilli and the reserved sweetcorn then finally stir in the crumbled feta.

  4. Heat 1 Tbsp olive oil in a frying pan over a medium-low heat. Dollop heaped spoonfuls of batter into the oil and spread them out a little. Cook for a couple of minutes until the underside is golden brown then carefully flip the fritters over and cook for a couple of minutes on the other side until golden.
  5. Keep the fritters warm in a low oven while you cook the rest. Serve with sliced avocado and fried eggs. The cooked fritters can be covered and refrigerated for up to a couple of days once they have cooled. Re-heat in a low oven when needed.