Crispy Sweetcorn and Spring Onion Fritters Recipe

This easy sweetcorn fritters recipe is one you’ll return to again and again. It’s perfect for when the fridge is nearly empty but you have a bag of frozen sweetcorn. Kid-friendly and quick to prepare, these fritters make a light family meal or a tasty snack.

Sweetcorn fritters work well for both children and adults. I enjoy them with a crisp salad for lunch, and for dinner I often add potato wedges or a grain salad to make the meal more substantial.

To make them more appealing for grown-ups, you can boost the flavour with things like fresh sliced chilli or a sprinkling of strong cheese. They’re versatile and adapt easily to both mild and bolder tastes.

This recipe is quick and forgiving — you can make the batter in minutes and even prepare the fritters ahead of time. They freeze and reheat well, making them a great choice for meal planning.

Why these sweetcorn fritters are so easy

• Only six main ingredients, most of which are pantry staples (spring onions optional).
• Fast to make: measure, mix and cook — no complicated steps.
• They freeze and keep in the fridge for the next day, making an effortless second meal.
• Highly adaptable — swap vegetables, add cheese, bacon or spices to suit your taste.

Ingredient notes

For these simple sweetcorn fritters with spring onions you will need:

• Plain (all-purpose) flour — you can replace up to a third with wholemeal for extra fibre.
• Baking powder — gives the fritters a light, fluffy texture.
• Milk — semi-skimmed, whole or skimmed work fine; for a dairy-free version use oat or another plant milk.
• Egg — helps bind the batter.
• Sweetcorn — frozen or canned. I prefer frozen and you can add it straight from the freezer into the batter.
• Spring onions — use both white and green parts, thinly sliced.
• Seasoning — salt and black pepper, adjusted for children if needed.

How to make the fritters

See the recipe card below for exact quantities. In short, whisk together the egg, milk, flour and baking powder until smooth, then fold in the sweetcorn and spring onions.

Heat a little oil in a large frying pan. When hot, spoon portions of batter into the pan and cook over medium heat for about 1–2 minutes per side, until the fritters are golden and puffed.

Easy adaptations

Use this basic batter as a starting point and customise as you like:

• Swap the corn for other vegetables such as peas, diced asparagus, green beans or cooked diced butternut squash.
• Add cooked, diced chorizo or bacon for extra savoury flavour — fry first until crisp.
• Stir in cheese like cheddar, feta or goat’s cheese, or sprinkle grated cheese on top when serving.
• Add spices such as curry powder or a pinch of smoked paprika for warmth without heat.
• For chilli lovers, fold in sliced jalapeño or serve with hot sauce or a spicy chutney.

Spring onion substitutes

If you don’t have spring onions, regular onions or leeks work well. Leek pancakes with spinach and ricotta are a similar idea if you want to try a leek-based version.

Herbs and flavourings

Fresh herbs lift these fritters — try chives, parsley or cilantro mixed into the batter or sprinkled on top before serving.

Are sweetcorn fritters good for kids?

Yes. They’re ideal for children and toddlers: soft, easy to eat and a way to include veg. For very young kids, reduce the added salt and offer any spicy condiments separately for adults.

Serving suggestions

These fritters pair well with salads, baked beans for kids, or a grain salad for a heartier meal. Try them with a poached or fried egg on top and a drizzle of sriracha or your favourite hot sauce.

Storage

Store fritters in the fridge for up to 24 hours. For longer storage, stack them with baking paper between layers, wrap and freeze in a bag — use within four months.

Reheating

Reheat from frozen in an air fryer at 180°C for 3–4 minutes, or warm them in the oven for about 5 minutes. You can also toast them briefly to defrost. Microwaving works but can make them slightly soggy.

Eating cold

They’re delicious hot or cold, making them a great option for packed lunches or picnics.

Dietary swaps

Gluten-free: substitute plain flour with gram (chickpea) flour or your favourite gluten-free blend. Dairy-free: use oat, soy, rice or coconut milk. Egg-free: omit the egg — the fritters will still hold together, though slightly less firm.

Recipe