Cheese, spring onion and corn fritters

Sweetcorn, cheddar and spring onions make crisp-edged fritters for a fast supper.

This recipe makes 4 servings and takes about 15 minutes to prepare plus 15 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out mixing bowl, large non-stick frying pan, spatula, wire rack. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: sweetcorn, drained: 250 g (9 oz); mature cheddar, grated: 180 g (6 oz); spring onions, sliced: 60 g (2 oz); eggs, beaten: 100 g (2 large); plain flour: 100 g (¾ cup); baking powder: 5 g (1 tsp); smoked paprika: 2 g (1 tsp); sunflower oil: 30 ml (2 tbsp); Greek yoghurt: 150 g (⅔ cup); lime juice: 15 ml (1 tbsp). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• sweetcorn, drained — 250 g / 9 oz
• mature cheddar, grated — 180 g / 6 oz
• spring onions, sliced — 60 g / 2 oz
• eggs, beaten — 100 g / 2 large
• plain flour — 100 g / ¾ cup
• baking powder — 5 g / 1 tsp
• smoked paprika — 2 g / 1 tsp
• sunflower oil — 30 ml / 2 tbsp
• Greek yoghurt — 150 g / ⅔ cup
• lime juice — 15 ml / 1 tbsp

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Mix sweetcorn, mature cheddar, spring onions, eggs, plain flour, baking powder and smoked paprika into a thick batter.

Step 2

Heat sunflower oil in a non-stick frying pan. Drop in heaped tablespoons of batter and flatten lightly.

Step 3

Fry fritters for 3 minutes on each side until deeply golden and firm through the centre.

Step 4

Mix Greek yoghurt with lime juice. Serve the hot fritters with lime yoghurt.

Cooking and safety check

Cook until the egg-containing centres are set and no wet batter remains. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use gluten-free plain flour and baking powder for gluten-free fritters. Use a dairy-free cheese and coconut yoghurt for a milk-free version; coconut is not a tree nut but check labels. Use frozen sweetcorn, thawed and dried, instead of canned.

• Use gluten-free plain flour and baking powder for gluten-free fritters.
• Use a dairy-free cheese and coconut yoghurt for a milk-free version; coconut is not a tree nut but check labels.
• Use frozen sweetcorn, thawed and dried, instead of canned.

Allergen notes

This recipe contains or may contain milk, egg, gluten. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Drain sweetcorn thoroughly so the batter is not loose.
• Keep fritters small enough to turn without breaking.
• Lower the heat if the outside browns before the centre sets.

Leftovers and storage

Cool and refrigerate for up to two days. Reheat in a dry frying pan over medium heat until hot; keep lime yoghurt chilled separately.

Serving ideas

These sides and finishes suit cheese, spring onion and corn fritters without changing the recipe itself.

• Avocado slices
• Tomato salad
• Fried eggs

Frequently asked questions

Can I bake the fritters?

Yes; bake oiled spoonfuls at 200°C/400°F for about 15 minutes, turning once.

Why are they falling apart?

The batter likely needs another spoonful of flour or the fritters were turned too soon.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.