My Brunch Corn Fritters

After my Instagram post of introducing my family to my all time fave Aussie brunch, I was inundated with requests for the fritter recipe so I have decided to try and write the recipe up (which will mean I will be able to make them again without guessing what ingredients I used!). I do hope you enjoy them as much as I do, all measurements are guestimates (I’m not really one for exact measurements when I cook) but the most important thing is not to have the batter too runny or they will not hold shape when you cook.

My all time favourite breakfast/brunch and hangover cure meal. These fritters also work as a great dinner meal too.

Preparation: 5 Minutes 

Cook: 15-20 Minutes 

Serves 4

To make it even better add bacon, tomato salsa, avocado, poached eggs, smoked salmon or your favourite breakfast item.


3-4 corncobs, kernels cut off cob (a 200g can of corn kernels can be used instead)

1/3 C Creamed Corn (not necessary but does add extra flavour)

50g cornflour

200g plain flour (or coconut flour or any other gluten free flour you prefer)

1 tsp baking powder

Sea-salt flakes and freshly ground black pepper, to season

2 Large free-range eggs

½ cup organic milk (or substitute with a milk of your choice. You may need slightly more depending on the consistency of your batter)

4 Tbsp grated cheddar (cheddar works best but you can use any other cheese you like)

4 spring onions, thinly sliced

Chopped parsley (I prefer curly leaf but flat leaf works too)

Oil (I use olive oil)


1.    Heat a large nonstick frying pan over a high heat. Add corn kernels and dry-fry until slightly blackened. Set aside to cool.

2.    Sift cornflour, flour and baking powder into a large bowl, add salt and pepper. In a separate bowl combine eggs, creamed corn and milk. Gradually add egg mixture to dry ingredient mixture and whisk until a smooth, lump-free batter forms, the batter will be quite stiff. If you find it too stiff add a little more milk but be careful not to make a runny batter as you want it to hold shape when you spoon into the frying pan to cook.

3.    Add the cooled charred corn, cheddar cheese, spring onions and parsley to the batter mixture and stir till combined, do not over mix.

4.    Heat oil (approx. 2Tbsp) in pan over a medium heat, then add 2 Tbsp of batter per fritter. Cook until the underside of each fritter is golden (approx 2 mins). Flip and cook fritters on other side. Repeat with remaining batter and oil. You should have at least 8 fritters in total.

5.    Place 2 fritters on each serving plate with sides of your choice and enjoy! I like to layer mine with smashed avocado and serve with crispy prosciutto, fresh chopped tomatoes or a tomato salsa/chutney and a little feta.

Brunch Corn Fritters, smashed avocado, tomato and balsamic salad, fried prosciutto and feta.

Brunch Corn Fritters, smashed avocado, tomato and balsamic salad, fried prosciutto and feta.