Creamed Corn Fritters with Feta

a pile of corn fritters on a plate with sauce.

4.89 from 17 votes

These easy corn fritters are soft in the middle with beautifully golden, crisp, buttery edges. Made from a simple batter with creamed corn, bursts of sweet corn kernels and salty feta, this recipe is a pantry-staple saviour when you need a quick and easy lunch, dinner or lunchbox snack.

Prep Time5

Cook Time15

Total Time20

Course: lunch, lunchbox, Main Course, Snack

Cuisine: Australian

Servings:

Calories: 77kcal

Author: Andrea Geddes

Ingredients

400 grams creamed corn (1 x 400 gram can), approximately 1 ¾ cups
⅓ cup milk or buttermilk
1 large egg
½ cup corn kernels fresh, frozen or canned and drained
80 grams feta cheese crumbled
salt to taste. I use about ¼ teaspoon.
1 pinch black pepper
150 grams self-raising flour (1 cup)

For frying

butter, or oil of choice for frying

Optional, to serve

spring onion very finely sliced. You can add some to the batter or garnish the cooked fritters.
sour cream
chutney or sauce

Metric - US Customary

Instructions

Prepare a plate lined with paper towels to rest the cooked fritters (you will need to cook in batches).
In a large mixing bowl, mix the wet ingredients (creamed corn, milk, egg, corn kernels and feta) along with the salt and pepper, until combined.
Add the self-raising flour and stir until just combined. Be careful not to overmix the batter.
Heat a large frying pan over medium heat.
Add 1-2 teaspoons of butter and heat until the butter has melted and started to bubble.
Add heaped tablespoons of the batter to the frying pan, leaving a little space to allow each fritter to spread slightly.
* Keep an eye on the temperature and keep it to medium/medium/low. Otherwise the fritters will overcook on the outside before being cooked through in the middle.
Cook for 2-3 minutes, or until the bottoms of the fritters have become crisp and golden brown.
Flip the fritters and turn the heat to low. Cook for a further 1-2 minutes, or until the fritters are completely cooked through.
Place the cooked fritters on the plate lined with paper towel and cover them with another paper towel to keep them warm.
Using damp paper towel, carefully wipe out the pan.
Add more butter to the pan and continue with another batch of fritters. Repeat this process until all of the batter is used up.
Serve the fritters warm with a dollop of sour cream, natural yoghurt or your favourite sauces.

Video

Notes

Measure the flour by weight. Flour can be easily compressed. This means that relying on a measuring cup alone can result in too much flour being added to the batter, causing dry, floury fritters. Kitchen scales are the most accurate way of measuring flour. This way, even if your flour is compacted, you will still end up with the correct amount. If you don’t have kitchen scales, you can sift the flour into a measuring cup and then level it with a knife.
Maintain a medium heat – it is important to keep the heat at medium – medium-low while frying the fritters. High heat will cook them too quickly on the outside, leaving them raw in the middle.
Customise the flavours. Add your favourite herbs and spices to make them your own. Chilli powder, sweet or smoked paprika and garlic powder are great additions. And freshly chopped spring onions, chives, parsley or some crispy bacon pieces work well too.
Cook in batches – depending on your pan size, cook 3-5 fritters at a time. Keep the cooked fritters on a plate covered with a paper towel as you use up the remaining batter.
Leave some space – the fritters will spread slightly in the pan, so leave some space between each fritter so they don’t join together.
Fresh, frozen, canned or leftover corn kernels can be used. Grilled corn along with a little paprika add a lovely smoky flavour to the fritters.
Wipe the pan – use a damp paper towel to clean the pan between each batch and allow the pan to return to medium heat before adding more batter.
For crispy edges, make sure the butter is hot and bubbling in the pan before adding each batch of fritters. And don’t flip them too soon; let them cook for a few minutes for the edges to crisp up before flipping.
Storage; Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Freezing; Corn fritters will keep in the freezer for up to 3 months. To store, carefully wrap and place into a freezer-safe container. Thaw frozen fritters in the fridge or at room temperature before re-heating in an air fryer or pan until heated through.
Please note that the nutrition information is based on the recipe being divided into 16 fritters, with one fritter being one serve. You can make them larger, or smaller depending on your needs. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the fritters.
This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition