Corn Fritters

2 votes

Crispy corn fritters with an avocado and edamame salad, using fresh, tinned, or frozen corn kernels so you can make them all year round.

15 Minutes

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  • 4 cobs fresh corn kernels* or 4 cups frozen corn kernels, defrosted 
  • ½ cup flour 
  • 1 ½ teaspoons baking powder 
  • 3 eggs 
  • ¼ teaspoon salt 
  • Pepper, to taste 
  • Oil, for frying 

Avocado and edamame salsa 

  • 2 avocados*, cubed 
  • 100g shelled edamame beans*, steamed and cooled 
  • ½ red onion*, finely diced 
  • 1 lemon*, juice and rind 
  • Handful fresh parsley or mint, chopped (optional) 
  • Salt and pepper, to taste 


  1. Combine all the salsa ingredients in a bowl and toss. Season according to taste and set aside. 
  2. Combine the fritter ingredients in a large bowl.  
  3. Heat enough oil to thinly coat the bottom of a large non-stick frying pan on the stove over medium high heat. 
  4. Ladle tablespoonfuls of the fritter batter onto the frying pan and cook in batches for about 3 minutes on each side, or until golden brown. Place on a plate once cooked and repeat the process until all the batter is cooked. 
  5. To serve, portion fritters and salad onto plates.  
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