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sweetcorn fritters on plate

Indian-spiced sweetcorn fritters

Mandy Mazliah
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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Snack
Cuisine British
Servings 10
Calories 68 kcal


  • 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
  • ½ teaspoon baking powder
  • 1 tablespoon mild curry powder
  • ½ teaspoon ground cumin
  • 1 tablespoon coriander finely chopped
  • 160 ml water
  • Sunflower oil for frying


  • Sift 120g gram flour into a mixing bowl with ½ teaspoon baking powder, 1 tablespoon mild curry powder and ½ teaspoon ground cumin. Add 200g sweetcorn and 1 tablespoon 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.
  • Heat a tablespoon of sunflower oil in a non-stick frying pan. Add a tablespoon 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 a yoghurt dip or as a side for an Indian meal.


Nutritional information is approximate and is intended as a guide.


Calories: 68kcalCarbohydrates: 12gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 31mgPotassium: 157mgFiber: 2gSugar: 2gVitamin A: 68IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Keyword sweetcorn fritters
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