Golden, baked corn fritters topped with avocado salsa and sweet chilli sauce, these corn fritters are packed with beans and hidden vegetables for a healthy dinner.
These corn fritters are the only corn fritter recipe you ever need, anymore. They create fluffy, perfectly formed fritters that never fall apart, and here's why.
Why you'll love this Corn Fritter recipe
Easy - you just blend half the ingredients up, mix through the rest, and pop them in the oven. Also, don't worry about squeezing liquid out of your zucchini - the flour will soak it up.
Consistent and don't fall apart - because we bake them they are consistent sizes, consistent form and will hold together (not fall apart).
Golden - perfectly baked golden morsels.
Healthy - full of 10g of fibre per serve (thank you beans and corn) and hidden veggies.
Tasty! - cheesy, corn, deliciousness.
Corn fritters that don't fall apart
This recipe uses a few tricks to keep your fritters together, so you know you'll get perfectly formed fritters, every time.
- BEANS! We are going to blend up a can of cannellini beans in these fritters. If you don't like beans, don't worry, you won't taste them, but what they will do, when combined with egg, is bind your fritters so they never fall apart.
- Bake your corn fritters instead of frying them. Not only do you get to skip standing at a stove, flipping fritters, you're also touching the fritters less frequently, which means they have a chance to properly bind in the oven and they won't fall apart. And if you like your fritters, well frittered, in oil, don't worry - we've added olive oil to the mixture, which gives you that lovely crispy edge. You can also place these in a fan-forced oven with grill setting on, and they'll get that lovely golden crust.
What you need to make Corn Fritters
- Corn - You can use fresh or frozen
- Eggs - these will bind your fritters and keep them from falling apart.
- Cannellini beans - we blend these up with the eggs and you'll get a fantastic, fibrous filling texture (that you won't taste).
- Flour and Baking powder - Use plain or Gluten free flour.
- Spices - Paprika, Cumin, Garlic powder, Salt and Pepper
- Greek yoghurt - or if you are dairy free, I have also used dairy free sour cream and it worked really well.
- Olive oil - This is the secret to crispy fritters without frying.
- Zucchini - this gives nice texture with the corn. Just grate it up and don't worry about squeezing out the excess liquid - the flour will soak this up. Win!
- Cheese - use grated tasty or cheddar cheese for that right amount of cheesiness.
- Avocado, capsicum, coriander and green onions (scallions) - sliced on top
- Sweet Chilli sauce and Greek yoghurt - perfect sauces to go over the top.
Top baking tips when making Corn Fritters
When you place these on a baking tray, make sure you really give the mixture a good mix before you spoon them out, so the mixture is evenly distributed.
They won't spread too much in the oven, so you don't need them to be too far apart, just evenly spaced.
They will cook at different speeds, depending on which rack they are in the oven - the top will cook fastest, and the bottom will cook slowest, so you may want to rotate them during the cooking process.
- Alternative Protein - feel free to top these with bacon for a meaty twisty.
- Vegetarian - This meal is vegetarian.
- Gluten Free - Use gluten free plain flour.
- Dairy Free - Swap greek yoghurt for dairy free sour cream, it works a treat!
- Kids may prefer corn fritters sliced into fingers with capsicum and avocado on the side. Skip the coriander, green onion and sauces.
You will need an oven, 2-3 baking trays, a food processor, blender or stick blender.
More Breakfast for Dinner Recipes
- 2-3 Baking trays
- Food processor or stick blender
- 3 eggs
- 400 g cannellini beans can
- ½ cup Greek yoghurt ¾ cup total for the recipe
- ¼ cup olive oil
- ½ cup plain flour
- 1 teaspoon baking powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- ¼ teaspoon salt and pepper
- 2 cobs corn
- 1 zucchini medium
- 100 g cheddar cheese
- 1 avocado large
- ½ bunch coriander
- 1 red capsicum
- ¼ bunch green onion
- ¼ cup Greek yoghurt ¾ cup total for the recipe
- 2 tablespoon sweet chilli sauce
- Preheat your oven to 220 C (425 F) fan-forced and line 2-3 baking trays (you'll get 6 per serve, and can place 8-12 per tray).
- Add drained cannellini beans, eggs, Greek yoghurt and olive oil into a food processor, and blend (or use a stick blender in a bowl).3 eggs, 400 g cannellini beans, ½ cup Greek yoghurt, ¼ cup olive oil
- Add flour, baking powder, paprika, cumin, garlic powder, salt and pepper and mix.½ cup plain flour, 1 teaspoon baking powder, 1 teaspoon paprika, ½ teaspoon cumin, 1 teaspoon garlic powder, ¼ teaspoon salt and pepper
- Slice corn from cob and add to the bowl. Grate zucchini and cheese directly into the bowl and mix well.2 cobs corn, 1 zucchini, 100 g cheddar cheese
- Spoon heaped dessert spoonfuls onto baking trays, evenly spaced. Place in the oven for 18-20 minutes, or until golden brown.TIP: The top tray will cook the fastest. Swap them mid-way through to cook evenly.
- Meanwhile, slice avocado, chop coriander, chop capsicum and finely slice green onions.1 avocado, ½ bunch coriander, 1 red capsicum, ¼ bunch green onion
- To serve, stack corn fritters on a plate, add avocado, capsicum, coriander and green onion. Top with dollops of Greek yoghurt and sweet chilli sauce.¼ cup Greek yoghurt, 2 tablespoon sweet chilli sauce