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These sweetcorn fritters couldn’t be quicker and easier to make. They make a great breakfast served with some smashed avocado or add then to a lunch bowl alongside your favourite salads and some sweet potato wedges!

  • 2x 200g (7oz) cans of sweetcorn
  • 4 sliced spring onions
  • 4 tablespoons of gram flour
  • 1 teaspoon of paprika
  • Handful of fresh coriander
  • 20ml water
  • Juice of half a lime
  • 1 tablespoon of olive oil
  • pinch of salt
  • pinch of pepper
  1. Drain one tin of sweetcorn.
  2. Finely slice the spring onions and coriander.
  3. Add the sweetcorn, spring onions, coriander, gram flour, paprika, salt and pepper, olive oil, water and lime juice to a food processor and blend until a chunky mixture forms.
  4. Drain the other tin of sweetcorn and stir this into the mixture.
  5. Heat a glug of olive oil in a pan, then scoop in spoonfuls of the sweet corn mixture.
  6. Cook on a medium heat for about 5 minutes on each side, until the fritters are golden brown. You will need to do this in batches. Don’t be tempted to cook them on a higher heat to speed up the process as they will burn on the outside without cooking through the middle!