Sweetcorn fritters



  • ½ x 410 g tin whole kernel corn, drained
  • 1 x 410 g tin cream style sweetcorn
  • 1 cup (250 ml) wholewheat flour
  • ½ tsp (2,5 ml) baking powder
  • 1 egg, beaten
  • ½ cup (125 ml) low-fat or fat-free milk
  • 1 tsp (5 ml) ground mixed spice
  • ½ small onion, finely chopped or grated
  • 2 tbsp (30 ml) sunflower oil


Mix all the ingredients, except the oil, together in a large bowl.

Heat a thin layer of the oil in a frying pan. Add tablespoonfuls of the mixture to the pan and fry on both sides until golden brown. Repeat with the rest of the oil and mixture.

Drain on paper towel and serve warm as a side dish.