Sweetcorn and Red Pepper Fritters

Preparation info

  • Difficulty


  • Serves


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A brilliant alternative to fried bread at leisurely weekend breakfasts – and quite a bit more interesting. The recipe comes from Tony Papas at Sydney’s Bayswater Brasserie.


  • 225 g (8 oz) canned sweetcorn, well-drained
  • 75 ml (3 fl oz) milk
  • 75 g (3 oz) butter
  • 75 g (3 oz) plain flour
  • 2 eggs, beaten
  • 2 red peppers, chopped
  • few drops of Tabasco sauce
  • salt
  • freshly ground black pepper
  • 200 ml (8 fl oz) vegetable oil


Purée half the sweetcorn in a food processor or blender, then mix with the rest of the sweetcorn.

Heat together the milk and butter in a pan until just beginning to boil. Shoot in the flour all at once from a funnel made from greaseproof paper. Cook the mixture, stirring constantly, for 3-4 minutes, or until it comes away from the sides of the pan. Remove from the heat, mix in the corn, then add the eggs gradually, thoroughly mixing after each addition. Stir through the peppers and Tabasco, then season with plenty of salt and pepper.

Heat the oil in a frying pan or wok and fry tablespoonfuls of the mixture, turning once, for about 5–6 minutes, until golden-brown on both sides. Drain on kitchen paper and serve immediately.