These sweetcorn fritters are crisp on the outside, soft on the inside, and bursting with fresh flavor. Packed with sweetcorn, herbs, and a touch of chilli, they make a vibrant and satisfying dish. Served with a cool yoghurt and sweet chilli sauce dip and a crunchy rainbow slaw, this recipe is perfect for a quick lunch, appetizer, or light dinner.

Why You’ll Love This Recipe

• Quick to make – Ready in under 30 minutes, perfect for busy days.

• Fresh and flavorful – The combination of sweetcorn, spring onions, coriander, and chilli creates a vibrant flavor profile.

• Great texture – Crispy edges with a tender interior.

• Flexible – Can be served as a snack, side, or main course.

• Colorful and inviting – The rainbow slaw adds a burst of color and crunch.

• Naturally vegetarian – A wholesome meat-free option that doesn’t sacrifice flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sweetcorn fritters:

• 1 large free-range egg

• 75 grams self-raising flour

• 2 tablespoons water

• 198 grams canned sweetcorn (do not drain)

• 2 spring onions, trimmed and finely sliced

• 1 long green or red chilli, finely chopped (remove seeds for less heat)

• 25 grams fresh coriander leaves, finely chopped

• ½ teaspoon flaked sea salt or ¼ teaspoon fine salt

• Freshly ground black pepper, to taste

• 1 tablespoon extra virgin olive oil (for frying)

For the chilli yoghurt dip:

• 4 tablespoons natural yoghurt

• 2 teaspoons sweet chilli dipping sauce

To serve:

• 2 cherry tomatoes, halved

• Mixed salad leaves

• Lime wedges, for squeezing over

For the rainbow slaw:

• 75 grams red cabbage, very finely shredded

• 1 medium carrot, peeled and grated

• 2 spring onions, trimmed and thinly sliced

• Juice of ½ a lime

Directions

1. In a medium mixing bowl, beat the egg with the self-raising flour and 2 tablespoons of water until the mixture is smooth and thick.

2. Stir in the entire contents of the sweetcorn tin (including the liquid), then add the spring onions, chopped chilli, chopped coriander, salt, and a generous grind of black pepper. Mix well to combine.

3. Heat ½ tablespoon of olive oil in a large non-stick frying pan over medium–high heat.

4. Using a large spoon, drop three evenly spaced spoonfuls of the mixture into the hot pan. Flatten each one slightly with the back of the spoon.

5. Cook the fritters for 3–4 minutes, or until the bottoms are golden brown and the tops look set.

6. Carefully flip each fritter and cook for another 2–3 minutes until fully cooked and nicely browned.

7. Transfer the cooked fritters to a plate lined with kitchen paper to absorb excess oil.

8. Add the remaining oil to the pan and cook the remaining batter in the same way.

9. While the fritters are cooking, make the dip by mixing the natural yoghurt with the sweet chilli sauce in a small bowl.

10. In another bowl, combine the shredded red cabbage, grated carrot, sliced spring onions, and lime juice to make the rainbow slaw. Mix well.

11. Serve the fritters hot, accompanied by the chilli yoghurt dip, rainbow slaw, cherry tomatoes, mixed salad leaves, and lime wedges.

Servings and timing

• Servings: 2

• Preparation time: 15 minutes

• Cooking time: 10 minutes

• Total time: 25 minutes

Variations

• Add cheese: A handful of grated cheddar or crumbled feta can be added to the batter for extra richness.

• Make it spicy: Add a pinch of cayenne pepper or smoked paprika to the batter for a smoky heat.

• Use fresh corn: If in season, use the kernels from one ear of fresh corn instead of canned.

• Make it gluten-free: Use a gluten-free self-raising flour blend.

• Change the herbs: Swap coriander for parsley or mint for a different herbal twist.

• Add greens: Stir in some finely chopped spinach or kale to increase the veggie content.

• Change the dip: Try a garlic and lemon yoghurt dip or a sriracha mayo for a different flavor.

Storage/Reheating

• Refrigeration: Store any leftover fritters in an airtight container in the fridge for up to 24 hours.

• Reheating: Reheat in a non-stick pan over low heat for 2–3 minutes per side, or in an oven at 160°C (325°F) until warmed through and slightly crispy.

• Freezing: Fritters can be frozen in a single layer on a tray, then transferred to a freezer bag. Reheat from frozen in the oven; they may lose a bit of crispness.

• Slaw and dip: Best made and served fresh. The slaw may become soggy and the dip may separate if stored too long.

FAQs

How do I prevent the fritters from falling apart?

Make sure your batter is thick enough and that you flatten the fritters slightly when cooking. Let them cook fully on one side before flipping.

Can I make the fritters without eggs?

Yes, you can substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 10 minutes). The texture may be slightly softer.

Can I use frozen sweetcorn?

Yes, thaw the sweetcorn first and add a splash of water or milk to mimic the liquid from canned corn.

What can I serve with these fritters?

They pair well with fresh salad, roasted vegetables, grilled meats, or even tucked into a wrap with sauce and greens.

How do I keep the fritters crispy?

Serve immediately after cooking. If holding them, place them on a wire rack in a warm oven to prevent sogginess.

Can I double the recipe?

Absolutely. Double all the ingredients and cook in batches to avoid crowding the pan.

Are these suitable for kids?

Yes, just reduce or omit the chilli if they’re sensitive to spice. Kids often enjoy the sweetcorn and crispy texture.

Can I use plain flour instead of self-raising?

Yes. Use 75 grams plain flour and add 1 teaspoon of baking powder to provide the needed lift.

Do I need to drain the canned sweetcorn?

No, use the entire contents of the tin. The liquid helps loosen the batter and adds flavor.

Can I bake the fritters instead of frying?

While frying gives the best texture, you can bake them at 200°C (400°F) for about 15–20 minutes, flipping halfway through.

Conclusion

Sweetcorn fritters with sweet chilli dip are an easy and delicious way to bring color, crunch, and vibrant flavor to your table. Whether you’re preparing a quick weekday lunch or a light dinner, these fritters offer a satisfying bite with just the right balance of sweet, spicy, and fresh. Make a batch and enjoy them hot off the pan with a spoonful of cooling dip and a zesty side of slaw.