• Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • What’s in season in December?

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Corn fritters



    • ½ cup rice flour
    • ½ cup plain flour
    • 1 tsp baking powder
    • 1 tsp ground cumin
    • ½ tsp ground nutmeg
    • ½ tsp ground coriander
    • 1 ½ tsp fine salt
    • 1 egg
    • ½ cup milk
    • 2 green shallots, finely sliced
    • ¼ bunch coriander, chopped
    • 400g can corn kernels, drained
    • ¼ cup extra virgin olive oil
    • crispy free range bacon and tomato-radish salad, to serve

    Corn fritters

    I almost regret having resolved to road-test the corn fritter. You see, to my mind they have become the new blueberry muffin, descending upon café menus like an epidemic. With smoked salmon and sour cream here, chilli sauce and mushrooms there, crispy bacon and avocado at a third.

    Yet not one, not even a single offering, has passed muster as worthy of gastronomical optimism. Fritter by fritter they have been dense and doughy, or dry and flavourless, or overly sweet verging on dessert. I’m pretty sure at least one of the fritters I tasted was in fact a buttermilk pancake batter into which had been stirred some tinned corn.

    So for all of those who choose to get aboard with this latest café craze, please take the time to get your fritters right. Remember – excellence trumps creativity every time. So let me offer a triple-tested recipe that comes with a deliciousness guarantee. This really is great food made easy.


    Combine the flours, baking powder, spices, salt, egg and milk in a large bowl, then whisk until smooth. Mix in the shallots, coriander leaves and corn kernels, stirring well to combine.

    Fry in batches in olive oil in a frying pan over a moderate heat, for 2 minutes each side until golden and firm to touch. Serve with crispy free range bacon and tomato-radish salad.

    Submitted by
    Fast Ed

    Tips and Tricks

    • Store any leftover coriander in your fridge by popping the stems into a cup of water and covering with a plastic bag. Change the water every two days to prevent mildew and decay and refresh if needed by submerging in ice-cold water for 10-15 minutes

    • Growing your own coriander can also be one of the most efficient, cost effective and waste-avoiding ways to supply your kitchen with fresh herbs. Simply grow it in your garden or on your windowsill and cut off what you need as you go.

    • Give yourself a reminder of your milk’s used-by date. Write it on your fridge door or somewhere prominent in your kitchen as a reminder of when it needs finishing.

    Corn fritters was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe