Sweetcorn fritters

February 27th, 2011


I’m catering for a few special events in the next few months and of course brunch at The Breakfast Club. My favourite part is always planning the menu, thinking about what will work together and also wow guests.

I’ve had sweetcorn fritters in mind for a while and have tried a few recipes. They were all nice, but a bit blah… it was only the bacon that saved them (it saves most things). I wanted something that would be tasty all by itself, so set about tweaking the recipes.

For these pancakes, I blend the sweetcorn in a food processor for a smoother texture (not completely puréed though) and added lots of flavour: coriander, garlic, chilli. The great thing about them, as with most fritters/pancakes is that you can cook up a huge batch and reheat them in the oven.

For brunch, you really do need the addition of crispy bacon (or some haloumi), cool and creamy avocado is nice, as well as a spoonful of soured cream. I also like to top the pancakes with a knob of butter just before serving.

I’m also thinking about making mini versions to serve as canapés, topped with haloumi and a roasted cherry tomato.

makes 18 pancakes, serve 3-4 per person
1 large can sweetcorn, drained
2 chillies
2 garlic cloves
6 spring onions, chopped
small handful coriander
1 tsp salt
1 tsp paprika
100g plain flour
1 tsp baking powder
2 free-range eggs
100ml milk
vegetable oil, for frying

  • Blend the sweetcorn, chillies, garlic, spring onions and coriander until finely chopped (don’t go overboard though, you don’t want a purée), then add remaining ingredients and blend until smooth.
  • Heat about one tablespoon of vegetable oil in a frying pan until hot and fry tablespoonfuls of the batter for 2 minutes on each side. Once you’ve flipped the pancakes over, press them down a little with your spatula to keep them thin and crisp.
  • Remove them from the pan and drain on a plate lined with kitchen paper while you cook the rest of the pancakes.
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7 Responses to “Sweetcorn fritters”

  1. Tilly says:

    Yum! These look delicious. I’m hoping to come along to your breakfast club soon…

  2. Alisa says:

    I followed you from the foodie blog roll and I’d love to guide Foodista readers to your site. I hope you could add this sweet corn fritter widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for sweet corn fritters,Thanks!

  3. Fran says:

    I was at the hen do you catered for yesterday and never got the chance to say how amazing the food was. These were a particular favourite so what better place to let you know! Thank you!

  4. Rachel says:

    Thanks Fran, it was a really lovely day, glad you enjoyed it!

  5. […] Sweetcorn pancakes These are a Breakfast club classic; make them and you’ll see why. They’re particularly good with bacon, avocado and soured cream. […]

  6. […] much for me as anyone else. In fact, I use it all the time to cook my favourite recipes like these sweetcorn fritters and this super easy tomato and chilli jam. So there you go, here’s to being around these […]

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