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Corn Fritters

Corn fritters make a satisfising savoury brunch or lunch. Here, we’ve served the stack with hot ketchup for a kick of heat.  

Recipe adapted from Bill Granger 


Fresh corn kernels, or tinned sweetcorn, drained, 525g 
Red onion, 1, diced 
Eggs, 2 
Sea salt, 1tsp 
Ground black pepper 
Plain flour, 140g 
Baking powder, 1tsp 
The Gay Farmer Olive oil, 3tbsp 

To Serve:
Avocado, 1, sliced 
Coriander, to garnish 
Cornish Ketchup Hot Ketchup 


1. Add the corn, onion, eggs, salt and pepper to a bowl and beat until combined.
2. Add the flour and baking powder and mix.  

3. Heat the oil in a non-stick frying pan and add a tablespoon of batter per fritter to the pan. Cook until golden, then flip, and cook on the other side.
4. Serve the fritters with the avocado, coriander and Cornish Ketchup.