This sweetcorn fritters recipe is a lightly spiced, delicious and easy meal to make for the whole family. If you blend the batter, which I did to make it easier for my baby to digest, it’s also a great hidden vegetable recipe for picky eaters.
We’re now in full swing with weaning Baby S. I halfheartedly made some purées for him as we started weaning him just before six months, but he wasn’t very keen and preferred to feed himself. Going down the baby led weaning route means that I’ve been having to work hard at making meals that the other two will eat and that are suitable for him as well.
This sweetcorn fritters recipe is suitable for the whole family. You can blend the batter together before cooking as I have here to make it smoother for a baby, or leave all or half of the kernels whole for a crunchier fritter.
The fritters freeze really well. Place a sheet of greaseproof paper between each fritter, or freeze them spread out on a plate or tray for a few hours before transferring to a container – this will stop them sticking together.
What are sweetcorn fritters?
Sweetcorn fritters are little fried patties, or fritters, made from sweetcorn. They probably originate from Native American cooking but they’re popular now in many places around the world. I think they’re a lot like an Indian bhaji or pakora and that’s why I have made my sweetcorn fritters with Indian spices. The natural sweetness of the corn with the flavours of the spices makes for an easy and delicious snack that’s perfect for the whole family.
My sweetcorn fritters are suitable for vegetarians and vegans. They’re made using gram, or chickpea, flour. You can find this in the Asian section of large supermarkets or in many health food shops or Asian supermarkets.
Are sweetcorn fritters suitable for babies?
The advice online varies about whether babies can eat sweetcorn. All of my three had sweetcorn from six months and were fine – although you will find that it’s hard for tiny tummies to digest and you might find whole kernels in your baby’s nappy. Sweetcorn can be an allergen, but it’s not in the top 14 so the risk is low. Speak to your doctor or health visitor if you’re worried.
Sweetcorn fritters make a brilliant finger food for older babies and toddlers or for those who are doing baby led weaning as they’re really easy for little fingers to pick up.
How to make this sweetcorn fritters recipe:
Indian-spiced sweetcorn fritters
- 200 g sweetcorn tinned, fresh or frozen. If you're going to blend the corn into the batter cook the sweetcorn first
- 120 g gram flour (chickpea flour) sifted
- 1/2 tsp baking powder
- 1 tbsp curry powder
- 1/2 tsp ground cumin
- 160 ml water
- Sunflower oil for frying
Mix the dry ingredients together with the sweetcorn and whisk in the water gradually until you have a thick batter. You can blend them at this stage for more of a pancake like result but I much prefer them unblended.
You can deep fry these but I prefer to shallow fry them. Heat a tbsp of sunflower oil in a non-stick frying pan. Add a tbsp of batter, fry for three minutes over a low-medium heat, then flip and cook the other side for a further three minutes until golden brown.
Serve with rice and a yoghurt dip.
If you like this you might like these other recipes which are great for weaning babies and toddlers:
Other gram flour recipes
Pin Indian-spiced sweetcorn fritters recipe for later
This recipe is adapted from the sweetcorn fritters recipe in Veg Every Day by Hugh Fearnley-Whittingstall.