Sweetcorn Fritters

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

It may seem a chore to cut com from the cob, but it is so much better than the canned or frozen variety that it is worth the effort. To make it easier to remove, run the blade of a knife down between the rows of kernels. These fritters make a good first course served with a tomato sauce, and an interesting side dish to any of the curries.


  • 6 cobs of corn, boiled for 8 minutes arid drained


Mix all the batter ingredients together and leave to rest for 1 hour. Cut the kernels from the cobs and mix with the batter. Heat the oil and shallow-fry spoonfuls of the mixture until brown and crisp, turning them once only.