Kiwi cooking: Sweetcorn Fritters

In my search to better define kiwi cooking, I’ve found another recipe that I adore, and has fallen out of my recipe list since moving to the Northern hemisphere (bar when I find in in gem restaurants). Sweetcorn Fritters.

Easy, fairly heathly, great to add in your own touches, these are a great easy brunch. I like to add grated Zucchini (patted with a paper towel to absorb any excess fluid), Ham, Bacon, Peppers, mostly anything you have that aren’t really strongly flavoured to competed with the Sweetcorn.

There is something luscious about the crisp exterior, the soft internal structure then the tidbits of creamed Sweetcorn that make my mouthwater.

I served it this time with chunky tomato Passata (out of a bottle I’m afraid, bad foodie) and pan fried pancetta cubes. Just right for a Sunday brunch after a busy night socialising.

It’s not an original recipe, but a comfort food from the Land of the Long White Cloud.

Sweetcorn Fritters (original source)


  • 3/4 cup plain Flour
  • 1 teaspoon  Baking Powder
  • 1/2 teaspoon Salt (I only used about a 1/4 of a teaspoon)
  • Black Pepper
  • 1 Egg
  • 1 (398 g)
    can Ceamed Corn
  1. Oil (for frying)
  2. Combine dry ingredients.
  3. Add beaten egg and sweetcorn (and any  chopped or shredded extras). Mix to combine.
  4. Heat oil in frying pan. Drop tablespoons full of batter into pan. Cook until the fritters are bubbling to the top/are golden, then flip.
  5. Drain on absorbent paper. Serves approximately 9 fritters, best eaten hot, but then in my house, they don’t last long enough to cool – even hubby devours them.

What is your favourite brunch? Eggs, Fishfinger Sandwiches, Gourmet Afternoon Tea?

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