Sweet corn fritters

Photo 22-05-13 12 25 51 PMSeason:  Summer

Type:  Starters

Difficulty:  Intermediate

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  sweetcorn, sage, chives, parsley, eggs

Recipe source: Adapted from Stephanie Alexander’s Kitchen Garden Cooking with Kids


  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 large knife
  • tea towel
  • mezzaluna
  • kitchen paper
  • plate
  • non-stick frying pan – 1 small, 1 large
  • egg flip
  • scales
  • bowls – 1 small, 3 medium, 1 large
  • small saucepan
  • whisk
  • wooden spoon
  • baking tray
  • small serving bowls
  • serving plates
  • large teaspoon

  • 3 cobs sweetcorn
  • 30 large sage leaves
  • 10 chives
  • 10 stalks parsley
  • 1 cup yoghurt
  • ⅓ cup extra virgin olive oil
  • 1 egg
  • 275 g coarse polenta
  • ¼ cup plain flour
  • ½ teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 40 g butter
  • 2 cups buttermilk
What to do

  • Set out your equipment and ingredients.
  • Cut the kernels from each cob and put in the small bowl.

Prepare the herb yoghurt

  • Rinse the herbs and dry by rolling in the tea towel.  Chop the herbs with the mezzaluna and put in a medium bowl.  Add the yoghurt, stir to combine, divide between the small serving bowls and set aside.

Fry the sage leaves

  • Heat a little oil in the small frying pan and fry the sage leaves until crisp.  Scoop the leaves onto a paper-lined plate, then put them in the oven to keep warm.

Separate the egg

  • Crack the egg and separate the yolk from the white.  Put the white in one medium bowl and the white in another medium bowl.

Mix the batter

  • Measure the flour and polenta and place them in the large bowl with the salt and bicarbonate of soda.
  • Melt the butter in the saucepan over medium heat.
  • Add the buttermilk and melted butter to the egg yolk and whisk to combine.
  • Make a well in the middle of the dry ingredients and pour in the buttermilk/egg mixture.  Mix well with the wooden spoon then stir in the sweetcorn.
  • With a clean whisk, whisk the egg whites until soft peaks form.  Fold the egg whites into the batter.

Cook the fritters

  • Add a little oil to the large frying pan and cook tablespoons of fritter mixture over medium heat. Do not over-crowd the pan with too many fritters.  Cook for 3 – 4 minutes, until bubbles form, then flip over and cook on the other side.

Serve the fritters

  • Transfer the cooked fritters to the warmed baking tray and return the tray to the oven.  Continue to cook the remaining fritters.
  • When all the fritters are ready, arrange on the serving plates with the bowl of herb yoghurt at the centre.  Place a crisp sage leaf on top of each fritter.

Interesting techniques used in this recipe:

  • Separating eggs
  • Whisking egg whites to form soft peaks
  • Making a well in dry ingredients

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