‘Cheap and Easy’: Chilli Corn Fritters

Fritters are a favourite of mine and a great meal to enjoy at breakfast, lunch or dinner. They don’t need any fancy cooking skills either. I like things a bit of spicy so have added chillies and mustard for a little extra zing! If you like things a little more mild, you can replace the chillies with red capsicum instead.

Preparation Time: 5 minutes / Cooking Time: 30 minutes / Makes 14-16 fritters


  • 1 cup of self raising flour, sifted
  • 1 can (420g) corn kernels, drained
  • 1 can (420g) creamed corn
  • 2 red chillies (or a quarter of a red capsicum), finely chopped
  • 2 eggs, lightly beaten
  • ½ cup low fat milk
  • 1 tbp of mustard (I chose dijon mustard)
  • Pepper (for seasoning)
  • Olive oil spray (for cooking)


  1. Add flour into a large mixing bowl.
  2. Add the remaining ingredients to the flour (corn kernels, creamed corn, chillies, eggs, milk, mustard and pepper) and stir until combined (try not to over mix the ingredients).
  3. Heat a frying pan (ideally a non-stick one) over medium heat on a stove or cook-top. When hot, spray the pan with oil. Add 2-3 heaped tablespoons of mixture to the pan , making 3-4 fritters at a time (this will depend on the size of your pan). Use the back of the tablespoon to mould into a circular shape.
  4. Cook for about 2-3 minutes or until bubbles appear on surface. Flip the fritters over. Cook the other sides for a further 2-3 minutes or until fritters are firm. Remove cooked fritters and place on a plate.
  5. Continue cooking more fritters until all the mixture has been used.
  6. Serve with a tomato relish or in my case, I used a mixed salad of rocket, sliced pear, shaved parmesan and balsamic vinegar.

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