3-Ingredient Creamed Corn Fritters

Creamed Corn Fritters

If I ever see a corn fritter on a menu, I am completely sold. It’s my favourite cafe dish, and never disappoints (especially if you ever find yourself at a Bill’s restaurant, so good). This creamed corn fritters recipe makes making them at home a breeze, and totally on budget too. With a can of creamed corn sitting at around 95c, it makes for a cheap and cheerful dinner for the family.

This 3-ingredient recipe makes a great base recipe too. While great as is, you could go crazy with using up produce by chopping it up and tossing it in. I love it with some diced capsicum, or spring onion, and it is delicious topped with a little avocado salsa too. The options are limitless. Personally I love serving as a little snack topped with sour cream, sweet chili sauce, as well as a little fresh coriander and spring onion.

Creamed Corn Fritters

What are corn fritters made of?

Corn fritters are traditionally a savoury fritter made with a mix of flour, eggs, milk, mixed with either fresh corn or canned corn. They are then fried in oil in a shallow pan, or sometimes deep-fried.

Can you make fritters with creamed corn?

Absolutely! While it’s delicious to make fritters with fresh corn (gotta love that pop!), creamed corn is an easy alternative because you can grab it from the pantry and whip up this recipe. If you had fresh corn, or even canned corn to use, you could add it to this recipe as well to give a little more texture.

Can corn fritters be frozen?

Yes, these can be cooked ahead and frozen, and then reheated to eat. Just wrap them tightly in cling wrap or in an airtight container. They can be frozen for up to 3 months.

Creamed Corn Fritters
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3-Ingredient Creamed Corn Fritters

  • Author: fatmumslim



1 400g can creamed corn
1 egg
1 cup self-raising flour


1. Mix everything together. Add a little vegetable oil (around 1/4 cup) in a frying pan over medium heat, and place spoonfuls if the mix into the frying pan. Cook for a few minutes each side, until cooked through.
2. Serve as is, or with a little sour cream, sweet chili sauce, coriander and spring onion, that’s how we love them!

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