Sweetcorn Fritter (Veg power)

  • 10 Portions

    Sweetcorn 600g

    Spring onion 100g

    Coriander (fresh) 25g

    Plain flour 200g

    Baking powder 2 tsp

    Paprika 2 tbsp

    Garlic powder 2 tbsp

    Cumin 1 tbsp

    Coriander powder 1 tbsp

    Milk 30ml

    Eggs 2

    Water 30ml

    Olive oil To brush

    Salt To taste

    Pepper To taste

    Lemon juice dash

    Yoghurt 150g


  • 50 Portions

    Sweetcorn 3Kg

    Spring onion 500g

    Coriander (fresh) 125g

    Plain flour 1kg

    Baking powder 10 tsp

    Paprika 10 tbsp

    Garlic powder 10 tbsp

    Cumin 5 tbsp

    Coriander powder 5 tbsp

    Milk 150ml

    Eggs 10

    Water 150ml

    Olive oil To brush

    Salt To taste

    Pepper To taste

    Lemon juice dash

    Yoghurt 750g


  • 100 Portions

    Sweetcorn 6kg

    Spring onion 1kg

    Coriander (fresh) 250g

    Plain flour 2kg

    Baking powder 20 tsp

    Paprika 20 tbsp

    Garlic powder 20 tbsp

    Cumin 10 tbsp

    Coriander powder 10 tbsp

    Milk 300ml

    Eggs 20

    Water 300ml

    Olive oil To brush

    Salt To taste

    Pepper To taste

    Lemon juice dash

    Yoghurt 1.5kg


  1. Mix the flour, baking powder and spices together in a bowl.
  2. Next add the eggs, water and milk and whisk together to form a batter.
  3. Next add the sweetcorn, chopped spring onions and fresh coriander.
  4. Whisk the mixture together (the batter should just coat the fresh ingredients), cover and label and leave in the fridge for 1 hour.
  5. Line a tray with parchment paper, lightly brush with olive oil and place in the oven at 200֯c.
  6. Using a serving spoon scoop the mixture up and drop the mixture onto the hot tray by angling the pointy end of the spoon down. If you let the mixture drop onto the same point on the tray the fritter will naturally form.
  7. Place the tray in the oven and bake for 10 minutes before turning each fritter and baking for another 10 minutes.
  8. If the fritter looks a little dry when turning you can brush it with some more olive oil.
  9. Mix the yoghurt, lemon juice and salt and pepper together to make the dressing.
Key Points
  • It is important that the oven tray you are using is hot and brushed with oil. This will help to colour the fritter. If you find that the parchment paper is lifting due to the fans in your oven you could hold it down with a few metal pieces of metal cutlery.
  • It is important to taste the food you make. Try cooking one fritter as a tester. Taste it to see if it needs any more seasoning.
  • This recipe can be made up and left in the fridge before cooking

Wheat, Milk, Eggs