Corn and chilli fritters

By Suzy Mahony

September 9, 2018

Nice quick and tasty fritters, perfect as pre dinner nibbles.

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 10-12 fritters.


1 tsp egg replacer

320g tinned sweetcorn, drained

1/4 tsp paprika

1 tsp baking powder

3 tbsp cornflour

40g plain flour

1 green jalapeno chilli, with seeds finely diced

1 spring onion

1 tbsp finely chopped coriander leaves

Oil for deep frying

Sea salt and freshly ground black pepper


1Put egg replacer in a small bowl and mix with 2 tbsp water.

2Put 250g sweetcorn in a blender or food processor, add the egg replacer liquid, paprika and baking powder. Whizz until smooth.

3Stir in the cornflour, plain flour, chilli, spring onion, coriander and remaining corn.

4Season with salt and pepper and stir well. Leave to stand for 10 minutes.

5Heat 5 cm oil in a saucepan to 170 degrees C or use a fryer. (A small cube of bread should brown in 60 seconds)

6Drop tablespoons of the corn mixture into the oil, careful not to overcrowd the pan.

7Cook for 2 minutes on each side or until golden brown, then flip them and cook another 2 minutes on the other side.

8Remove from the oil, drain on kitchen paper, sprinkle with a little salt.

9Repeat with remaining mixture.

10Serve hot with sweet chilli sauce and/or guacamole for dipping.


1 Review

Keith Hubner

September 15, 2018

These are amazing!

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