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

  • 1/2 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 777kj
  • Fat Total 51g
  • Saturated Fat 5g
  • Protein 18g
  • Carbohydrate 60g
  • Sugar 4g
  • Sodium 377mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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

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