Pin it
Sweetcorn and scallions make simple skillet fritters with crisp edges and a soft center. Crushing some of the kernels helps the batter hold together while leaving plenty of whole corn for texture.
Ingredients
- 300 g drained sweetcorn
- 100 g all-purpose flour
- 2 large eggs
- 60 ml milk
- 3 scallions, thinly sliced
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp neutral oil
Method
- Pat drained sweetcorn dry with a clean towel. Set aside about a third of the kernels and lightly crush the rest with a fork.
- Whisk flour, baking powder, salt and pepper in a bowl. Whisk eggs and milk together, then stir into the dry ingredients.
- Fold in all the sweetcorn and scallions. The batter should be thick enough to mound gently from a spoon rather than run across the pan.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add heaped tablespoons of batter, leaving room between them; flatten lightly to about 1 cm thick.
- Cook for 3–4 minutes per side until golden and cooked through. Reduce heat if the outside browns before the center sets. Repeat in batches, adding the remaining oil as needed, to make about 12 fritters.
- Drain briefly on a rack or paper towel and serve warm, allowing about three fritters per person. Cut one open to check the center is set with no wet batter.
- Refrigerate leftovers within two hours for up to three days. Reheat in a hot oven or skillet until hot throughout and crisp; avoid stacking while hot.
Dry the corn
Wet kernels thin the batter and can cause spattering. Pat canned or thawed corn dry before mixing.
Keep them small
Small fritters cook evenly before the outside over-browns. Spread each spoonful to a consistent thickness.
Cook without crowding
Leave space to turn each fritter. Add oil between batches rather than pouring it all into the first pan.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Drain briefly on a rack or paper towel and serve warm, allowing about three fritters per person. Cut one open to check the center is set with no wet batter.
- How should I store leftovers?
Refrigerate leftovers within two hours for up to three days. Reheat in a hot oven or skillet until hot throughout and crisp; avoid stacking while hot.
