Breakfast / Global

Savoury Corn and Spinach Fritters

Crisp-edged fritters for a fast breakfast, lunch, or light dinner with a fried egg on top.

12 min prep 15 min cook 4 servings Easy
Golden savoury fritters on a plate

Ingredients

Metric

  • 2 eggs
  • 150 g sweetcorn
  • 80 g spinach, chopped
  • 80 g flour
  • 1 tsp baking powder
  • 80 ml milk
  • 40 g grated cheese
  • 1 spring onion, sliced
  • 1 tbsp oil

US

  • 2 eggs
  • 1 cup sweetcorn
  • 3 cups spinach, chopped
  • 2/3 cup flour
  • 1 tsp baking powder
  • 1/3 cup milk
  • 1/2 cup grated cheese
  • 1 spring onion, sliced
  • 1 tbsp oil

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Method

  1. Whisk eggs and milk in a bowl.
  2. Stir in flour, baking powder, salt, and pepper until just smooth.
  3. Fold in corn, spinach, cheese, and spring onion.
  4. Heat a thin layer of oil in a non-stick pan over medium heat.
  5. Spoon in the batter and cook fritters for 2 to 3 minutes per side.
  6. Serve immediately with yogurt, hot sauce, or a squeeze of lemon.

Substitutions

Sweetcorn

peas, grated courgette

Spinach

kale, chopped herbs

Cheese

feta, Parmesan, nutritional yeast

Storage and Reheating

  • Refrigerate for up to 2 days.
  • Reheat in a dry pan or air fryer to bring back the crisp edges.
  • Freeze cooked fritters for up to 1 month.

FAQ

Why are my fritters sticking?

Use a properly heated non-stick pan and wait until the underside is set before turning.

Can I make them gluten-free?

Use a reliable 1:1 gluten-free flour blend.