Super easy to make and packed full of protein, my Corn Fritters are a great weekend meal. Serve with avocado, sour cream and a side salad.
The best thing about my tasty Corn Fritters is that you can have them at any time of the day. Breakfast, brunch, lunch or dinner these corn fritters are always a winner. Like a lot of people, we try and mix up our meat meals with vegetarian through the week and this is one of my go-tos for something nutritious and delicious. For another great vegetarian fritter, be sure to give my Courgette and Feta Fritters a go!
Ingredients notes:
- Cottage Cheese: The secret ingredient is Cottage Cheese. This makes the fritters really light and fluffy. This can easily be substituted for ricotta.
- Corn: Either canned or fresh corn will work in this recipe. Just be sure to drain canned corn so that the liquid doesn't make the mixture too wet.
- Flour: This recipe calls for plain flour. You can also make them with gluten free flour if required. Just watch that the mixture isn't too wet, if it is, add a sprinkle more of gluten free flour to thicken it up.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
*Disclaimer: When I first posted this recipe I accidentally called them Ricotta, Corn and Spinach Fritters, even though I meant to say Cottage Cheese. Once a recipe is posted, the link is permanent! So while the link still says 'ricotta' but the recipe card and pictures show 'cottage cheese' the good news is that either will work just fine.*
Did you know this recipe was voted as one of the top 8 VJ Cooks dinner recipes of all time by our social media followers? To celebrate these popular recipes, I compiled a FREE ebook of the crowd favourites. Click here to download my Favourite Dinners ebook.
Step by step instructions:
Crack eggs into a large bowl and whisk together. Stir in cottage cheese, milk, spinach, corn, spring onion and grated cheese. Add flour to bowl and mix thoroughly, ensuring there are no clumps of flour in the batter. Season well with salt and pepper.
Heat the oil in a large non-stick frying pan over a medium heat. Add a heaped tablespoon of mixture, spread evenly to about 10cm in diameter.
Turn when crisp and golden on the bottom. When both sides are cooked, remove from the pan and keep warm in a low oven while you fry the next batch. Serve with avocado, sour cream and sweet chilli sauce.
Recipe FAQs:
Absolutely. Whilst testing this recipe I used both ricotta and cottage cheese at different times. They both work really well.
Yes! If it's in season feel free to use fresh corn that has been cooked and cut off the cob. I use canned corn for the rest of the year.
You can. Just substitute the self raising flour for gluten free self raising flour. Gluten free fritters can take a little longer to cook, check the middle of the first one when you take it out of the pan.
Storage:
Store any leftover corn fritters in an airtight container in the fridge for up to three days. Reheat in the oven, microwave or air fryer until hot.
Corn fritters can also be frozen! Store in an airtight container or snap lock bag for up to three months. Defrost in the fridge overnight and reheat or enjoy cold.
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Corn Fritters
Tasty corn and spinach fritters made with cottage cheese, giving them a light and fluffy texture.
Ingredients
- 2 eggs
- 250g tub Cottage Cheese
- ½ cup milk
- 60g baby spinach, finely chopped
- 1 can (400g) corn kernels, drained
- 1 spring onion, finely sliced
- 60g (½ cup) cheese, grated
- 1.5 cups self raising flour
- Salt and black pepper to season
- 1 Tbsp olive oil for frying
To serve
- Sour cream
- Sweet chilli sauce
- 1 avocado, sliced
Instructions
- Crack eggs into a large bowl and whisk together. Stir in cottage cheese, milk, spinach, corn, spring onion and grated cheese.
- Add flour to bowl and mix thoroughly, ensuring there are no clumps of flour in the batter. Season well with salt and pepper.
- Heat the oil in a large non-stick frying pan over a medium heat. Add a heaped tablespoon of mixture, spread evenly to about 10cm in diameter.
- Turn when crisp and golden on the bottom. When both sides are cooked, remove from the pan and keep warm in a low oven while you fry the next batch.
- Serve with avocado, sour cream and sweet chilli sauce.
Notes
- Chopped feta would work well as a substitute for grated cheese
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 410Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 108mgSodium: 1002mgCarbohydrates: 46gFiber: 5gSugar: 5gProtein: 17g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
SC says
Hi VJ,
Could I freeze these for lunch during the week?
Thank you!
VJ cooks says
I can't see why not? I would probably wrap each fritter in cling film and place in a container or bag in the freezer. Then you could grab 1 or 2 out in the morning and they would be defrosted by lunch time 🙂
Lyndsey says
Do you think this would work
With creamed corn ? One kid a bit
Fussy with textures 🙁
VJ cooks says
I haven't tried that sorry, Lyndsey. Creamed corn is much wetter than corn kernels so you would have to increase the amount of dry ingredients to get a thick enough batter. Let me know how you get on.
Lyndsey says
Oh I wouldn’t even attempt to play with the ingredients haha. Could I use regular corn and blend the mixture before cooking?
VJ cooks says
Hmm I'm not sure if that would have the right consistency sorry! You could just leave the corn out all together.
Greer says
Could I use frozen corn instead of canned?
VJ cooks says
Sure thing, just use it thawed, not frozen.
Jasmine says
Hello, I found these super sticky to the pan. I just couldn't get it right. Is there a certain trick ? Thanks
VJ cooks says
You definitely need a non-stick frying pan. Other things to consider; using enough oil and also checking the consistency of the mixture before you add it to the pan. If it seems very wet (this could be from the size of your eggs) add a little more flour in before frying.
Rachel says
Could I substitute the self raising flour to gluten free flour for a celiac? I would need to add baking powder I’m guessing
VJ cooks says
Yes that's right. I would add 1.5 tsp of gluten free baking powder to the gluten free flour.
Bonnie Crispino says
Would this recipe work in an air fryer?
VJ cooks says
I think the mixture would be too wet.
VW says
Whoa, these were so great! The moment I saw the texture I didn’t believe it would work, but I couldn’t be more wrong. Will definitely make them many times soon ❤️
VJ cooks says
That's awesome, thank you for sharing 🙂
Teresa says
If I wanted to make these for meal prep, how many days would they last in the fridge? Thanks.
VJ cooks says
2-3 days. You could reheat them in the microwave or air fryer.
Wendy S says
I made these tonight and they were really nice! I used peanut oil to cook them and they turned out lovely and crisp on the outside.
Next time I’m going to add some crumbled feta into them and parsley.
Very yum recipe thanks VJ
VJ cooks says
Oh yum, that sounds amazing! Yes, the recipe is just a guide! Absolutely add in your favourite flavours 🙂
Marlene Wilkinson says
These are delicious as is thanks VJ
Vanya Insull says
That's great to hear! Thanks.
Nic says
Just made these for lunch and they were so good. Only had creamed corn in the pantry so only added quarter of the milk. Also some chilli flakes. Turned out great.
VJ cooks says
Great to know! Good job 🙂
Angela says
Could use substitute the grated cheese for parmasan?
VJ cooks says
Sure thing.
Sarah says
Could you bake in a tray as a slice?
VJ cooks says
Yes you could. They wont have the same golden crunch as fritters. But as long as you spread the batter out evenly and it's not too thick, it should bake through nicely.
SD says
if you used a silicone muffin mould and turned the temp down also increase the cook time slightly you could bake these into muffins which are lovely for work lunches.
VJ cooks says
Hey that's great to know! Thanks for the tip!
Fiona says
These made a nice and easy Sunday lunch. I used fresh basil instead of spinach, and pizza cheese (tasty, mozzarella & parmesan). Worth keeping cottage cheese in the fridge.
VJ cooks says
Sounds delicious.