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Breakfast & Brunch

Sweet Corn Fritters

Sweet corn gives these fritters their bite. I mix the batter before heating the pan and keep the portions manageable for turning.

By

Prep Time
15 mins
Cook Time
4 mins
Serves
2
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Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read

Chef’s notes

My first preparation check: Finely dicing your onion and capsicum, then place them into a medium-sized bowl. Wash and drain your sweet corn and add it to the bowl. Add your smoked paprika, coriander powder, and eggs to the mixture.

Ingredient swaps

Use the flour and binder specified below. A different gluten-free blend can absorb liquid differently; I am not promising a straight swap unless the recipe explicitly gives one.

Why this recipe works

Get the chopped ingredients and measured liquids ready before you start. Keep the addition order in the method so each component gets its intended time in the pan or bowl.

For more help, browse Kitchen Skills and gluten-free label guidance.

Sweet Corn Fritters
Let's get cooking

Method

  1. InstructionsFinely dicing your onion and capsicum, then place them into a medium-sized bowl. Wash and drain your sweet corn and add it to the bowl. Add your smoked paprika, coriander powder, and eggs to the mixture.
  2. In a separate small bowl, combine the gluten-free self-raising flour with the baking powder and mix well. Add this to the bowl with the sweet corn mixture, ensuring all ingredients are combined thoroughly.
  3. Heat a skillet over medium-high heat. Using a tablespoon, scoop two tablespoons of the sweet corn mixture and flatten it slightly with the back of a spoon. Cook for about two minutes per side until golden.
  4. Place the cooked fritters onto paper towels to drain any excess oil. Serve with black bean salsa and a poached egg for a marvellous dish.

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CHE COOPER FOOD MY WAY · COOK MODE
Sweet Corn Fritters

One step at a time.

Ingredients for this recipe
  • 1 can sweet corn kernels, washed and drained
  • 2 eggs
  • 1/2 a red onion, finely diced
  • 1/2 a red capsicum, finely diced
  • 100 grams gluten-free self-rising flour
  • 1 teaspoon baking powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander powder
  • Olive oil for frying
  • Sea salt and cracked black pepper to season