Sweetcorn Fritters

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Preparation info

  • For About


    Small Fritters
    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

The sweetcorn fritters are good served as a canapé – with crème fraîche, smoked salmon and chives on top – or made into larger fritters and topped with a salad of chopped rocket and tomato as a starter. I’ve even made them as a side dish for grilled chicken. The mix will keep in the fridge for a day; just remember to stir it well before cooking. The fritters can be eaten hot, cold or at room temperature.


  • 4 cobs of corn
  • 4 eggs
  • ½ cup crème fraîche (or soured cream)
  • ¼ cup polenta grains, sieved to remove lumps
  • ¼ cup cornflour
  • ¼ cup finely sliced spring onions
  • ½ teaspoon each of salt and freshly ground black pepper
  • Vegetable oil for frying


Steam or boil the corn for 3 minutes, then refresh in cold water. To remove the kernels, hold one end of the cob and rest the other on a chopping board. Run a knife along its length and cut the kernels off, turning the cob as you go. Mix the remaining ingredients (apart from the oil) together well and then stir in the corn. Heat up a frying pan and add a small amount of oil. Drop spoonfuls of the mixture into the pan (but don’t crowd it) and cook for 1 minute before flipping the fritters over carefully and frying the other side.