Sweetcorn Fritters
Makes 6
- 1 & 1/2 Cups of Tinned Sweetcorn (240g)
- 3 Spring Onions
- Sea Salt & Pepper
- 1 Cup of Chickpea/Gram Flour (150g)
- 3/4 Cups of Water (185ml)
- Olive/Coconut Oil for Frying
These sweetcorn fritters are amazing for breakfast lunch or dinner and they’re so easy. When you have an empty fridge they’re so handy, I have them hot with avocado and some chilli flakes. They’re delicious cold the next day too with some crunchy salads and hummus. 
Add the drained sweetcorn to a large bowl. Chop the spring onion and add it to the bowl with a good pinch of sea salt and pepper.
Add the water to your blender followed by the gram flour and blend until smooth and thick.
Pour the mixture into the bowl and stir well.
Heat about a tablespoon of coconut/olive oil in a pan on high heat. When it’s hot, ladle in the mixture. I usually do two batches of 3 fritters so that they’re not too crowded and it’s easy to flip them. Cook for about 2-3 minutes on each side until crisp.
Serve with some creamy avocado.
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8 Comments to Sweetcorn Fritters
Would it be better to use organic corn as a lot of tinned corn is GMO?
yes use the best quality you can, I use an organic tinned one for these x
I made these fritters yesterday because I love sweetcorn. I had them for dinner with avocado and salad and for breakfast today, too. Still have two left 🙂 I could not believe that just a few ingredients could have turned into something so delicious. And they did. Thank you, Indy, for sharing this recipe. All your recipes I have tried were wonderful. You are an amazing young lady. I have your book, subscribe to your blog and I am wondering whether you have another book in your mind?
I’m so happy you loved them Hana! So many ideas for a new book, hopefully very soon!x
Thinking of making these for dinner tonight. I don’t have chickpea flour on hand but was thinking of using coconut flour or simple all purpose flour. What are your thoughts on these? any chance that this would alter the consistency too much? Thanks! PS love your recipes.. my favorite one is the tomato buckwheat risotto!
Hi Janie! Sorry I didn’t see this in time, did you try them with another flour? For these ones chickpea flour is the only type I like to use as it has a unique texture that puffs and binds like an egg. Hope they worked out for you if you tried them!X
Hi Indy great recipe thanks, i will make them tomorrow,
can i use ground almond flour ? i don`t have chickpea flour
For this one you need chickpea flour as it has a special consistency that binds like an egg x