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Sweetcorn & Feta Fritters

Sweetcorn & Feta Fritters

Serves pea 2 Clock icon 20 minutes
This isn't the time to resort to a tin, these fantastic little fritters are best with proper, fresh in season corn on the cob. The are so simple to make (a great one to get the kids involved with) and topped with fried eggs, avocado and chorizo or simply on their own form a wonderful brunch or supper.

5 Farmdrop products in this recipe

£ 8 .25
5 items.

Here's how you do it

  1. Remove husks from sweetcorn cobs and cook in boiling water for ten minutes. Slice off corn kernels with a knife.

  2. Keep 50g of sweetcorn kernels to one side then add 200g sweetcorn kernels, the flour, baking powder, salt and 2 of the eggs to a blender and blitz to form a thick batter.

  3. Transfer the mixture to a bowl and stir through crumbled feta, chopped coriander and the reserved corn.

  4. Heat 3 tbsp of oil in a pan on a medium high heat. Pour a ladleful of mixture into the pan and let it spread out naturally without touching. Flip after a minute and a half, once the top is bubbling and the bottom golden brown. Cook on the other side for a further minute or so then repeat to use up the rest of the batter, keeping the fritters warm under a tea towel.

  5. Next wipe the frying pan clean and warm a glug of oil and crack in the remaining eggs. Fry gently until the yolks have set then serve with the fritters and a squeeze of lime.


  • 1 sweetcorn cob
  • 30g feta cheese, crumbled
  • 25g coriander leaves, chopped
  • 4 medium eggs
  • 1 lime, cut into wedges

From the Larder

  • 30g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Oil for frying

Suitable for

  • Vegetarians