Home RecipesEasy Family Meals Corn and Feta Fritters

Corn and Feta Fritters

by TheCookingCollective

These corn and feta fritters are quick and easy to make and delicious to eat. The feta gives a slightly salty burst and makes the insides a little gooey and soft- while the outside is crisp and buttery.




I have fond memories of corn fritters from my childhood. They were always one of my favourite treats for lunch, dinner or a snack. They even make an amazing breakfast with freshly sliced avocado and roasted tomatoes.


This recipe is the same as my parents made, however I have added feta and some corn kernels for a little extra flavour and texture. For the corn kernels, you can use fresh, frozen or canned.


Stuck for ideas for tasty school or work lunches? These corn and feta fritters are freezer friendly (just pre-wrap them and store in an airtight container) and are the perfect addition to any lunchbox.


They are also a fun recipe to cook with kids.


They are delicious hot or cold and although they are lovely on their own, try them with chopped spring onions and sour cream or this easy homemade guacamole for something extra special.


Corn and Feta Fritters

102sharesShareTweetPinThese corn and feta fritters are quick and easy to make and delicious to eat. The feta gives a slightly salty burst and makes the insides a little gooey and… Print This
Serves: Makes 18-20 small fritters Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )


  • 1 cup self raising flour
  • 1 egg
  • 1/2 cup milk or buttermilk
  • 400g can creamed corn
  • 1/3 cup corn kernels
  • 1 small spring onion, finely chopped
  • 80g feta, crumbled
  • salt and pepper
  • butter (or oil) for cooking


In a large mixing bowl, combine the egg, milk, corn (creamed and kernels), spring onion and feta and mix until combined. Add a good pinch of salt and pepper.


Add the flour and gently fold together until just combined.


Heat a large frying pan over medium heat and add a teaspoon of butter to the pan and melt. When the butter is bubbling gently, add tablespoons of the batter into the pan, ensuring enough space so that the fritters are not touching. I cook around 6-7 at a time. For larger fritters, add two tablespoons of batter per fritter.


Cook for around two minutes on one side, or until crisp and golden brown. Flip the fritter and continue cooking on low heat until the fritter is cooked through (1-2 minutes). Rest the cooked fritters on a paper towel until they are all cooked.


Continue cooking in batches until the batter is gone.


Serve with homemade tomato sauce, sour cream or guacamole- or on their own. Enjoy!


** If you are using frozen or fresh corn kernels, the cooking time may vary- you will need to cook the fritters for longer over a lower heat to cook the kernels through.



For more lunchbox inspiration, check out these recipes. For tips on time saving and bulk baking school lunches, see this post here.


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