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  • 525 g fresh corn kernels cut from 3 large corn cobs

  • 1 small red onion chopped

  • 2 Eggs

  • 15 g chopped coriander leaves

  • 125 g Plain Flour

  • 1 teaspoon Baking powder

  • sea salt

  • Freshly ground Black pepper

  • vegetable oil for frying

  • Avocado salsa to serve (see below)

  • Avocado salsa

  • 2 ripe Avocados stones removed and diced

  • 15 g coriander leaves

  • 2 tablespoons Lemon Juice or Lime juice

  • 2 tablespoons finely chopped spring onions scallions

  • 1 Tomato quartered, seeded and finely sliced

  • 1 dash Tabasco sauce, optional

  • sea salt

  • freshly ground Black pepper


  • 1.

    Preheat the oven to 120°C (250°F/Gas 1).

  • 2.

    Place 2 cups of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined.

  • 3.

    Place in a large bowl, add the remaining corn and stir to combine.

  • 4.

    Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat.

  • 5.

    When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side.

  • 6.

    Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.

  • Avocado salsa:

  • 1.

    Place all the ingredients in a bowl and stir very gently to combine.

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12 comments • 29 ratings
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Posted by NailaReport
I tried the fritters yesterday. Loved the flavour and taste but they were dry and tough! Any idea what I did wrong...!!
Posted by Report
Loved it - added smoked salmon - delicious
Posted by RT31Report
I made this and would recommend not putting in as much onion as it was quite strong. Otherwise a great brunch recipe especially with the salsa and crisp bacon.
Posted by SH135Report
Just delicious. I doubled the recipe and used 2 x 440gr tins of super sweet corn kernels (well drained) instead of fresh and they turned out perfectly.
Posted by WK9Report
This recipe is also in Bills Open Kitchen on p. 30-31. The picture slightly different but the same recipe and very good. In the other book it's called "Simple Sweetcorn Cakes with Avocado Salsa". Same ingredients but just as nice. I halve the onion in mine and yes, you can use the sweet corn kernels well drained. Saves a lot of hassling around.
Posted by ClekittyReport
I make every about once a month for brunch (even once for dinner!) I usually use 2 cans of corn kernels when I don't have fresh corn.
Posted by Report
Best thing ever!!!
Posted by Kathleen76Report
Haven't tried this recipe yet but love Avocado Salsa so am sure to love it
Posted by Liz195Report
this recipe is awsome. so fresh and light in the mouth
Posted by Deb134Report
I served these up to the crew on a mine site for morning tea, there were no left overs, all I got to sample was about a dessert spoon of the salsa - says it all I think :) I didn't have a can of corn kernals so used cream corn & add extra flour to take up the excess moisture, worked a treat