Corn Fritters
Prep time
Cook time
Total time
A delightful meat-free lunch that everyone will enjoy.
Recipe type: Lunch
Cuisine: Australian
Serves: 4
Corn Fritters
  • 1 egg
  • 1 cup of corn kernels cut off the cob (and scrape the cob too for all the good bits left behind)
  • ½ teaspoon cumin
  • ½ onion chopped finely
  • 1 cup self-raising flour
  • Milk
  • salt and pepper to taste
  • chopped parsley
  • chopped chives
  • oil for frying
  • 1 mango (I used canned pineapple pieces)
  • handful of fresh mint, chopped
  • ¼ lemon, juiced
  • ¼ red onion finely chopped
  • ½ red chili finely chopped (you can add more or leave it out - I left it out)
  • 1 tablespoon olive oil
  1. Toss everything in a bowl and mix well. Make first so flavours develop.
Corn Fritters
  1. Into a medium sized bowl add the corn, the onion, the egg, salt and pepper and mix well.
  2. Add flour and milk alternately until you have a thick gloopy batter. It should look like a really thick, lumpy pancake batter.
  3. Add any herbs you like, or bacon or leeks or anything that's sitting in your fridge.
  4. Heat a frying pan to medium and add oil. Make small fritters and cook until golden brown on the bottom. Flip and cook til browned on the bottom.
  5. Serve with salsa
Recipe by Orgasmic Chef at