Main content

Mexican Egg and Corn Fritters

Whip up these quick-and-easy corn fritters from celebrity chef, Fast Ed.


  • 6 eggs

  • 2/3 can refried beans

  • 400g no added salt corn kernels

  • 1 stick celery, finely diced

  • 2 tsp dried oregano

  • ½ cup plain flour

  • 1 cup wholegrain breadcrumbs vegetable oil for frying light sour cream, lime wedges and salad leaves, to serve


  • 1.

    Place 4 eggs in a saucepan of cold water and set over a high heat. Bring to a boil, then cook for 6 minutes.

  • 2.

    Turn the heat off and let stand for 2 minutes. Chill under cold running water, then peel and chop. Set aside.

  • 3.

    Combine the refried beans, corn, celery and oregano in a large bowl and mix thoroughly. Fold in the chopped eggs gently.

  • 4.

    Form into 8 patties, then place in the freezer for 1 hour to firm up.

  • 5.

    Dip the patties in flour, then the remaining beaten eggs, then breadcrumbs.

  • 6.

    Fry in hot (180C) vegetable oil for 4 minutes, turning several times, until golden and crisp.

  • 7.

    Drain on kitchen paper, then serve with light sour cream, lime wedges and salad leaves.


Fact: A serve of Mexican Egg and Corn Fritters is a good source of folate and iron and a source of vitamin A.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
0 comments • 1 rating