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These Sweetcorn and Quinoa Fritters are made from simple pantry and freezer staples. Fry them for a crispy finish or bake them for an easy, hands-off option - perfect for kids and toddlers!
Serving veggies in a different way can sometimes win over little ones, and these Sweetcorn Fritters are a fun option! If your kids love eating veggies this way, check out my other veggie fritter recipes like Broccoli Fritters, Zucchini Fritters, Mixed Vegetable Fritters, and Pea Fritters
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Reasons to Love This Recipe
- Kid-Approved - Fritters make veggies more appealing!
- Great for Lunchboxes - Delicious cold and easy to prep ahead.
- Freezer-Friendly - Double the batch for future meals.
- Allergy-Friendly - Gluten-free, dairy-free, and flax egg tested.
Ingredient Information
- Quinoa - The recipe features tri-colored quinoa, but you can use any variety.
- Chicken Stock - If making this for little ones, use homemade or low-sodium stock. You can also replace it with water or a 50:50 mix of stock and water to lower the sodium content.
- Frozen Sweetcorn - Fresh or canned sweetcorn can be used instead.
- Spring Onions (Scallions/Green Onions) - These add great flavor to the dish.
- Eggs - Two eggs are used in this recipe, but flax eggs (1 tablespoon flaxseed meal + 3 tablespoon water per egg) have been tested as a successful alternative.
- Flour - Both all-purpose (plain) flour and buckwheat flour (for a gluten-free option) have been tested and work well.
- Baking Powder - Helps provide a lighter texture.
Step-by-Step Instructions (with Images)
- Mix Quinoa with Corn - The hot quinoa will defrost corn quickly. This also helps cool the quinoa down to a temperature ready for the egg. If you're using fresh or canned corn, allow the quinoa to cool before adding the egg
- Add Egg, Spring Onion, Flour, and Baking Powder - Stir until fully combined.
- Option 1 Cooking Method - Fry until cooked through and golden brown on both sides.
- Option 2 Cooking Method - Add tablespoons of mixture to tray and flatten to form fritters.
Cooking Tips and Tricks
- Frying
Be cautious when frying, as some sweetcorn kernels may pop.
The fritter mixture is packed with quinoa and corn, meaning there's more texture than batter holding it together. Drop a heaped tablespoon into the pan and gently flatten it with a spatula.
Cook for approximately 3 minutes before flipping. They should hold together well, but if they start to break apart, try adding a little more flour-start with 1 tablespoon at a time. - Baking
For more uniform, round fritters, use a round cookie cutter as a mold. Press the mixture into the cutter to shape before baking.
Storage Instructions
- Refrigerate - Cool completely, then store in an airtight container for up to 2-3 days.
- Freeze - Cool, then freeze on a baking tray. Once frozen, transfer to a container or ziplock bag and freeze for up to 3 months.
- Reheat - Thaw overnight in the fridge and heat gently in a dry pan. (Also tasty cold!)
Recipe FAQs
These Sweetcorn and Quinoa Fritters are suitable for babies from 6 months+, as long as they are developmentally ready and have transitioned from purees or are following a baby-led weaning approach. However, there are a few considerations to keep in mind:
These fritters contain egg, so ensure eggs have been safely introduced beforehand.
Corn can be a choking hazard for babies under 12 months. Consider chopping or pulsing the corn in a food processor to break it down slightly (but not smooth).
Use homemade or low-sodium stock to keep sodium levels down
For informational purposes only-each baby develops at their own pace. Make informed decisions for your child and consult a professional for personalised advice.
More Fritter Recipes
Full Recipe
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Sweetcorn Quinoa Fritters
Ingredients
- 95g (½ cup) Quinoa
- 250ml (1 cup) Chicken Stock
- 360g (2½ cups) Frozen Sweetcorn
- 4 Spring Onions (Scallions / Green Onions), finely chopped
- 2 Eggs See notes for egg replacement
- 70g (½ cup) (½ cup) Flour Both all purpose/plain and buckwheat flour (for gluten free option) has been tested and work well.
- 1 teaspoon Baking powder
Frying Method
- 2 tablespoon oil (for frying)
Instructions
- Heat the chicken stock in a pan. Once at the boil add the quinoa, reduce the heat to low, cover and simmer for 15 mins. Remove from the heat and allow to sit for 5 mins with the lid still on.
- In a large mixing bowl add the sweetcorn and cooked quinoa then stir to combine. (This will defrost the sweetcorn and cool down the quinoa)
- Add the spring onion, eggs and stir again. Add the flour and baking powder and stir until combined.
- Heat a little oil in a frying pan and add in a heaped tablespoon of the batter. Press down gently with a spatula and repeat until the frying pan is full.
Frying Method
- Fry the fritters on a medium heat for approximately 3 to 4 minutes on each side, or until they are golden brown and cooked through.
Baking Method
- Pre-heat oven to 200°C (390°F ) and line a large baking tray with parchment paper. Place heaped tablespoons of the batter on the lined baking tray, flatten them slightly, and bake for 15-18 minutes, flipping halfway through, until golden and cooked through.
Video
Recipe Notes
- make them a heaped tablespoon in size and flatten when in the pan.
- Allow cooking for approx 3 min before flipping.
Hannah
Absolutely delicious! I skipped the flour and baking powder, used extra quinoa, and baked them in the oven—they turned out amazing! Thanks for this fantastic recipe and for your blog in general. So many wonderful recipes my toddler loves!
Amy Whiteford
Thanks for the feedback Hannah, I'm so glad you liked them.
Tiara
I am always in need of simple savory recipes, this one is a new family favorite! With my daughter being older, the only difference I would make is adding more seasoning for flavor so us adults can also enjoy! My daughter is allergic to dairy/egg and I avoid gluten due to health reasons - I used flaxseed as an egg sub and also can confirm that King Arthur’s 1:1 gluten free worked perfectly! To be fair, I think I accidentally doubled the flour while being distracted by a toddler, but they tasted great!
Amy
Thanks Tiara for rating and leaving a lovely comment. I'm so glad they were a hit and it is great you noted thegluten/egg alternatives as other readers find this useful.
Peck
Today I cooked these fritters for the first time and did it two ways - fried and baked. The baked ones turned out just as delicious and were not oily unlike the fried ones. Thank you for the recipe. My 14-month-old grandson liked them.
Amy
Great to know, thank you! 🙂
Kiki H
Any recommendations for trying this as a casserole or baking in muffin tins, instead of frying?
Amy
I haven't tried baking these but I'm sure they would work baked in muffin trays or you could just bake the patties.
Veronica
Do you think I could sub something for the egg? We have an allergy in my house. Flaxseed plus water usually works pretty well.
Amy
Hi Veronica, I haven't tried an egg replacement for this recipe but a flax egg would be my first go to. Hope it works for you.