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Sweetcorn fritters

Diana Henry / 24 August 2015

Don’t you love late summer eating? Sweet and slightly spicy is just right, so time to fry some sweetcorn fritters. Try this recipe from Diana Henry.

Sweetcorn fritters
Sweetcorn fritters make a delicious and quick lunch

Preparation time

5 minutes

Cooking time

10 minutes




  • 250g (9oz) sweetcorn (fresh or tinned and drained)
  • 50g (2oz) polenta
  • 50g (20z) plain flour
  • 3 large eggs
  • 75ml (3fl oz) milk
  • 40g (1 1/2oz) melted butter
  • 2 red chillies, deseeded
  • 2 spring onions
  • Salt and pepper to taste
  • Vegetable oil for frying


If using fresh sweetcorn, stand each cob on a tea towel and slice the kernels off with a sharp knife from top to bottom.

Blanch the kernels for 1 minute, then drain.

Put the plain flour, polenta, sweetcorn kernels, eggs, milk, seasoning and melted butter in a food processor and pulse.

Add 2 red deseeded and chopped sliced chillies and 2 chopped spring onions. Pulse again.

Fry spoonfuls of this batter in hot vegetable oil to make 8cm (3in) cakes, frying for a few minutes each side until golden on the outside and firmed up on the inside.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.