Sweetcorn Fritters


Preparation info

  • Difficulty


  • Serves


Appears in

The Mountain Cafe Cookbook

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

An absolute Kiwi classic. Healthy, light and tasty, these bad boys are great for any time of day or night. They are excellent cold as a snack or in packed lunches too.

  • Make these dairy free by leaving out the sour cream.
  • Sometimes I like to garnish with a light drizzle of sweet chilli sauce.
  • Try them with bacon, avocado and our slow roasted tomatoes as a brunch/breakfast dish – amazing! The batter will keep for eight hours in the fridge.
  • These make really cool wee canapés.


  • 1x340 g tin sweetcorn in brine
  • 1 small red onion, finely diced
  • 1 red pepper, finely diced
  • 1 small courgette, grated
  • 1 small sweet potato, peeled and grated
  • 3 spring onions, finely sliced into thin rounds
  • 1 small red chilli, finely diced (leave the seeds in if you like a kick)
  • 1 handful coriander, stalks removed, leaves roughly chopped
  • zest and juice of 1 lemon
  • 2 large eggs
  • 1 tablespoon sweet chilli sauce
  • 2 teaspoons salt
  • teaspoons black pepper
  • 200 g self-raising flour
  • 2 teaspoons olive oil
  • 100 ml sour cream
  • a handful salad leaves
  • 400 g hot smoked salmon
  • honey mustard dressing


Tip your tin of sweetcorn and its brine into a large bowl with the red onion, red pepper, courgette, sweet potato, spring onion, chilli, coriander and lemon zest and juice and mix until thoroughly combined. Crack your eggs into the bowl and add the chilli sauce, salt, and pepper and mix again. Fold in the flour until you have a thick spoonable batter.

Preheat a non-stick pan over a medium heat, drizzle in a teaspoon of the olive oil and use a paper kitchen towel to wipe it over the base of the pan. Now drop large spoonfuls of batter into the hot pan – you need to get 12 fritters out of your mix to serve four people, so we make them about 7cm in diameter. Gently cook on both sides till golden brown, flipping as little as possible. When you think they are ready, gently break one apart to check the inside is cooked. Re-oil the pan if you need to and repeat with the rest of the batter.

Lay out four fritters on a platter. Spoon some sour cream onto each one, then add a few salad leaves and a piece of smoked salmon and drizzle with a little honey mustard dressing. Put another fritter on top of each one to make a stack and add another layer of fillings. Finish with a third fritter and serve – if your stacks look precarious, use a skewer to hold them together.