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stack of sweetcorn bhajis on plate with yoghurt dip in background

Indian-spiced sweetcorn fritters

My sweetcorn fritters are a lightly spiced, delicious and easy meal or snack that the whole family will love. Blend the batter to make it easier for babies to digest or leave the kernels whole if you prefer. A great hidden vegetable recipe for picky eaters.

Course Snack
Cuisine British
Keyword sweetcorn fritters
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10
Author Mandy Mazliah


  • 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 mild curry powder
  • 1/2 tsp ground cumin
  • 1 tbsp coriander finely chopped
  • 160 ml water
  • Sunflower oil for frying


  1. Sift 120g gram flour into a mixing bowl with 1/2 tsp baking powder, 1 tbsp mild curry powder and 1/2 tsp ground cumin. Add 200g sweetcorn and 1 tbsp finely chopped coriander. Whisk in 160ml cold water gradually until you have a thick batter. You can blend them at this stage for more of a pancake like result but I prefer them unblended.

  2. 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.

  3. Serve with a yoghurt dip or as a side for an Indian meal.