Sweet Corn Fritters

“Tip: If you must store corn, wrap it in damp paper towels and keep in the coldest part of the fridge.”

Ingredients Nutrition

  • 500 g potatoes, peeled and cubed
  • 1 egg, beaten
  • 14 cup cream (60 ml)
  • 14 cup plain flour (45 g)
  • 2 cups kernels from corn on the cob (375 g)
  • 14 cup coriander leaves, finely chopped (7g)
  • 1 egg white
  • salt and black pepper
  • 3 tablespoons vegetable oil
  • 13 cup Thai sweet chili sauce, for dipping (90 ml)


  1. Bring a saucepan of salted water (1 tsp salt to 1 litre water) to a boil. Add potatoes and cook for 6-8 minutes until soft but not mushy. Drain well; place in a bowl and mash with a fork or potato masher. Allow potatoes to cool slightly.
  2. Add egg and cream, and mix well. Stir in flour, corn and coriander leaves.
  3. In a bowl, using a whisk for electrical beater, beat egg white until soft peaks form. Gently fold egg white into corn mixture and season with salt and pepper.
  4. Warm oil in a frying pan over medium fire. For each fritter, spoon 2 tbsps corn mixture into hot pan. Cook fritters until golden, 2-3 minutes per side. Remove from pan and drain on paper towels. Keep warm in a preheated 110 C oven.
  5. Serve with Thai sweet chilli sauce for dipping.

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