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How to make sweetcorn fritters on rocket salad

Crispy sweetcorn fritters served on fresh rocket salad with a light lemon dressing. Easy, vegetarian, ready in 25 minutes, and perfect for brunch or lunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: British, Mexican, Modern European
Calories: 459
Ingredients Method Notes

Ingredients
  

For the Fritters
  • 2 cups sweetcorn (fresh, frozen or canned - drained)
  • 6 large eggs
  • 150 g self-raising flour
  • 2 spring onions, finely sliced
  • 1 clove garlic, minced
  • 1 red pepper, finely diced
  • salt and paprika pepper to taste
  • 2 -3 tbsp olive oil for frying
For the Rocket Salad
  • 3 cups fresh rocket salad
  • 5 g fresh coriander, roughly chopped
  • 1 small avocado, peeled and diced
  • 210 tin kidney beans, drained and rinsed
  • 1 lemon, ½ juiced, ½ cut in wedges
  • 100 g cherry tomatoes
  • pinch salt
Optional Toppings
  • Greek yogurt or sour cream
  • sweet chilli sauce
  • crumbled feta
  • poached egg

Method
 

Step by Step Instructions

  1. Step 1: Prepare the Batter

    In a large bowl, whisk eggs and milk together. Add self-raising flour, salt, and pepper. Stir until smooth.

  2. Step 2: Add the Sweetcorn

    Fry the pepper for 5 minutes, add spring onions, garlic and fry for another 2 minutes, then the fold in sweetcorn. The mixture should be thick but spoonable.

  3. Step 3: Heat the Pan

    Heat olive oil in a non-stick frying pan over medium heat.

  4. Step 4: Cook the Fritters

    Spoon 2 tablespoons of batter per fritter into the pan. Flatten slightly. Cook for 2–3 minutes until golden underneath. Flip and cook another 2–3 minutes.

  5. Step 5: Drain

    Transfer to a paper towel-lined plate.

  6. Step 6: Prepare the Salad

    Toss rocket with olive oil, lemon juice, and salt.

  7. Step 7: Assemble

    Place rocket on plates. Top with warm fritters. Add optional toppings.
    Serve immediately.

Notes

Kitchen Original Tips & Variations

Tip #1: Pat Dry the Corn
If using canned or thawed frozen corn, pat it dry. Excess moisture makes fritters soggy.
Tip #2: Don’t Overmix
Stir until just combined. Overmixing creates dense fritters.
Tip #3: Medium Heat is Key
Too hot and they burn outside but stay raw inside. Medium heat ensures even cooking.
Variation Ideas:
  • Add chopped coriander and lime zest for a Mexican twist
  • Stir in grated courgette (squeezed dry) for extra veg
  • Add smoked paprika or chilli flakes for gentle heat
  • Make them gluten-free with self-raising gluten-free flour
Serving Upgrade:
Top with a poached egg for a brunch-worthy plate.

Storage + Freezing

Fridge:
Store in an airtight container for up to 3 days.
Reheating:
Reheat in a frying pan or air fryer to restore crispiness. Avoid microwaving if possible.
Freezing:
Freeze cooked fritters in a single layer, then transfer to a freezer bag. Keeps for 2 months.
Reheat directly from frozen in oven at 180°C (350°F) for 10–12 minutes.

FAQ

Can I make these ahead of time?
Yes. Prepare and refrigerate the batter for up to 12 hours.
Why are my fritters falling apart?
The batter may be too wet. Add a tablespoon of flour.
Can I bake them instead of frying?
Yes, bake at 200°C (400°F) for 15–18 minutes, flipping halfway.
Are sweetcorn fritters healthy?
They can be! Serve with salad and yogurt for a balanced vegetarian meal.