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Corn Fritters


  • 1 cup plain flour

  • 2 teaspoons baking powder

  • 1 teaspoon smoked paprika

  • 2 teaspoons assorted fresh herbs

  • 1 teaspoon salt & pepper mix

  • 2 eggs slightly whisked

  • 3 cob uncooked corn kernel

  • 0.5 red or green capsicum diced

  • 1 red onion diced

  • 0.5 small red chilli diced and deseeded

  • 2 tablespoons rice bran oil

  • 0.5 cup polenta


  • 1.

    Place all dry ingredients into a zip lock bag.

  • 2.

    Place eggs + milk into another bowl and lightly whisk together.

  • 3.

    Place the vegetable ingredients into a large mixing bowl. Add the wet ingredients and coat the vegetables Add some of the dry ingredients to the wet vegetable mix a little at a time. (Do not add all at once).

  • 4.

    Keep adding the dry ingredients until mixture is well combined and is thick but still wet.** You don’t have to use all the dry ingredients.

  • 5.

    Place a pan on low heat add a dash of vegetable oil.

  • 6.

    In the middle of pan add small mound of Polenta where the fritter will be placed.

  • 7.

    Turn heat up to high – wait for the Polenta to begin to ‘snap, crackle & pop’. This signifies that the pan has reached the right temperature to begin frying the fritters.

  • 8.

    Pour the fritter mixture onto Polenta in small pikelet sized shapes.

  • 9.

    Cook on each side for approximately 1 minute – or until golden brown.

  • 10.

    Place each cooked fritter onto paper towel to drain before serving.


**NB: Double the dry ingredients and keep left over dry ingredients covered in fridge lasts in fridge for weeks. Add to it any leftover herbs ready - the dry mix will then be ready to add to another batch of fritters.

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