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Sweetcorn Fritters with Sweet Chilli Dip

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Sweetcorn fritters with sweet chilli dip are crispy on the outside, tender on the inside, and full of fresh flavors from corn, chilli, and coriander. Served with a tangy yoghurt dip and crunchy rainbow slaw, they make a vibrant, satisfying meal or appetizer.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Appetizer
  • Method: Pan-Frying
  • Cuisine: Fusion
  • Diet: Vegetarian

Ingredients

  • 1 large free-range egg
  • 75 g self-raising flour
  • 2 tbsp water
  • 198 g canned sweetcorn (with liquid)
  • 2 spring onions, finely sliced
  • 1 long green or red chilli, finely chopped
  • 25 g fresh coriander leaves, finely chopped
  • ½ tsp flaked sea salt (or ¼ tsp fine salt)
  • Black pepper, to taste
  • 1 tbsp extra virgin olive oil (for frying)
  • 4 tbsp natural yoghurt
  • 2 tsp sweet chilli sauce
  • 75 g red cabbage, finely shredded
  • 1 medium carrot, peeled and grated
  • 2 spring onions, thinly sliced
  • Juice of ½ lime
  • 2 cherry tomatoes, halved
  • Mixed salad leaves
  • Lime wedges, for serving

Instructions

  1. Whisk egg, flour, and water in a bowl until smooth and thick.
  2. Stir in sweetcorn with liquid, spring onions, chilli, coriander, salt, and pepper.
  3. Heat ½ tbsp oil in a frying pan. Drop spoonfuls of batter, flatten slightly, and cook 3–4 minutes per side until golden. Repeat with remaining batter, adding more oil as needed.
  4. For dip: Mix yoghurt and sweet chilli sauce.
  5. For slaw: Combine cabbage, carrot, spring onions, and lime juice.
  6. Serve fritters hot with dip, slaw, cherry tomatoes, salad leaves, and lime wedges.

Notes

  • Add cheese (cheddar or feta) to the batter for extra richness.
  • Use fresh corn instead of canned when in season.
  • Make gluten-free with GF self-raising flour.
  • Swap coriander for parsley or mint for a different herb note.
  • Bake at 200°C (400°F) for 15–20 minutes as a lighter option.

Nutrition