Stack of sweetcorn fritters

Sweetcorn fritters Photo by Gary Dunn

Classic sweetcorn fritters: A sweet side for your next Sunday roast

Become the braai side king or queen with these slightly sweet sweetcorn fritters. They are golden and add just enough sweetness to any big meal.

Stack of sweetcorn fritters

Sweetcorn fritters Photo by Gary Dunn

South Africa has a great track record of great sides as much as we have amazing main meals. One of our favourites is the simple but delicious sweetcorn fritter. These classic sweetcorn fritters are a flour and egg pancake or flapjack with the addition of whole or mashed sweetcorn. They are a great, slightly sweet, side that you can easily enjoy with your Sunday roast, weekend braai or weeknight family meal.

Classic sweetcorn fritters tips

The batter is easy to make but you can choose how much whole or mashed sweetcorn you want. The corn provides sweetness which still works well with the rich foods on the plate. You can enjoy them with a cup of tea too and you’ll find yourself walking past the left-overs and grabbing a cold one for a snack. Reheat them in an air fryer or in the pan to crisp them up again if you want the best leftovers.

Become the braai side king or queen with these slightly sweet sweetcorn fritters. They are golden and add just enough sweetness to any big meal.

Sweetcorn fritters recipe

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Recipe by Gary Dunn Course: SidesCuisine: South AfricanDifficulty: Easy
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Ingredients

  • ½ cup ½ milk

  • ¾ cup ¾ flour

  • 1 1 egg

  • 1 tsp 1 baking powder

  • ½ to 1 tin ½ to 1 whole sweetcorn kernals

Method

  • Beat eggs and milk, stir in dry ingredients as well as sweet corn.
  • Add large spoon-fulls of batter into a hot frying pan. Fry in shallow olive or vegetable oil until golden brown.
  • Serve with golden syrup or honey.

Notes

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Do you enjoy making great sides for dinner and looking for new and beautiful recipes? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one published in the Rustenburg Junior School Recipe Book in 1958.

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