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.
The secret ingredient is Cottage Cheese. This makes the fritters really light and fluffy. I also like that they have three different veggies in them. I like to serve mine with avocado or a side salad. You can also make these gluten free by using gluten free self raising flour.
*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.
How to make Corn Fritters:
First, crack the eggs into a large bowl and whisk together. Then stir in the cottage cheese, milk, spinach, corn, spring onion and grated cheese. Add the self raising flour and mix until combined. Season to taste.
Heat the oil in a large non stick fry pan over a medium heat. Add a heaped tablespoon of the batter to the pan spreading out to roughly 10cm in diameter. Cook until golden on both sides and transfer to a warm oven in between batches.
Serve with avocado, sour cream and sweet chilli sauce plus a side salad if you're feeling extra healthy.
For more inspiring vegetarian meals, check out some of these recipes for Multicooker Red Lentil Dahl, Creamy Mushroom Pasta and Roast Vegetable and Couscous Salad.
Common questions about corn fritters:
Can I use ricotta instead of cottage cheese? Absolutely. Whilst testing this recipe I used both ricotta and cottage cheese at different times. They both work really well.
Can I use fresh corn instead? 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.
Can I make these gluten free? 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.
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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.
SC
Hi VJ,
Could I freeze these for lunch during the week?
Thank you!
VJ cooks
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
Do you think this would work
With creamed corn ? One kid a bit
Fussy with textures 🙁
VJ cooks
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
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
Hmm I'm not sure if that would have the right consistency sorry! You could just leave the corn out all together.
Jasmine
Hello, I found these super sticky to the pan. I just couldn't get it right. Is there a certain trick ? Thanks
VJ cooks
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
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
Yes that's right. I would add 1.5 tsp of gluten free baking powder to the gluten free flour.
Bonnie Crispino
Would this recipe work in an air fryer?
VJ cooks
I think the mixture would be too wet.
VW
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
That's awesome, thank you for sharing 🙂
Wendy S
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
Oh yum, that sounds amazing! Yes, the recipe is just a guide! Absolutely add in your favourite flavours 🙂
Marlene Wilkinson
These are delicious as is thanks VJ
Vanya Insull
That's great to hear! Thanks.