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+ servings

Sweetcorn Fritters

Made with store cupboard / freezer ingredients and easy to make
Course Breakfast / Lunch / Dinner
Cuisine Fusion
Keyword Sweetcorn Quinoa Fritters
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 fritters
Calories 103kcal


  • 95g (1/2 cup) Quinoa
  • 250ml (1 cup) Chicken Stock
  • 360g (2.5 cups) Frozen Sweetcorn
  • 4 Spring Onions (Scallions / Green Onions), finely chopped
  • 2 Eggs (See notes for Egg replacement)
  • 70g (1/2 cup) Buckwheat flour (Can use all purpose / plain flour if you prefer)
  • 1 tsp Baking powder
  • 2 tbsp oil (for frying)


  • 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 quinoa and stir to combine. (This will defrost the sweetcorn and cool down the quinoa)
  • Add the spring onion and the 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.
  • Fry the fritters on a medium heat for approximately 3/4 minutes on each side, or until they are golden brown and cooked through.



 QUINOA - You can use any quinoa you wish. I used tricolour quinoa.  If you already have cooked quinoa that you wish to use then replace with 185g (1 cup) of cooked quinoa. 
EGG REPLACEMENT - I have trialled this recipe with an egg replacement (flax eggs) and the recipe worked well. For each egg, mix one tbsp of flax seed with 3 tbsp of water. Stir and allow to thicken. 
FLOUR - I used buckwheat flour to make this recipe gluten-free. I have also trialled the recipe with all-purpose flour, both work great. I have not trialled any other flours so can not say if any other flours would work.
CONSISTENCY - Due to the amount of sweetcorn and quinoa in these fritters, they do not have a thick batter like consistency. At first, you may not think they will hold together but they do if you...
  • make them a heaped tbsp in size and flatten when in the pan.
  • Allow cooking for approx 3 min before flipping. 
If you are finding that they are breaking apart you can add more flour to the mixture. (start with 1 tbsp at a time)
TAKE CARE - Take care when frying as some of the corn can pop and fly out of the pan. 
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 


Calories: 103kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 19mg | Potassium: 224mg | Fiber: 2g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 2.4mg | Calcium: 32mg | Iron: 1mg