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Updated: Apr 6, 2023

One of the first entries I wrote in my handwritten recipe book over forty years ago was my mum’s recipe for corn fritters. When I was searching for recipes for this book, my daughter asked if I could include this recipe, as she now enjoys making them. So here it is.


1 x 410g (14.4oz) tin creamed corn

2 eggs, lightly beaten

1 onion, finely chopped

1 cup plain flour

¼ cup milk

1 tsp baking powder

½ tsp salt

2 tbsp finely chopped parsley (optional)

oil for frying


• Place all the ingredients in a bowl and mix until well combined.

• Coat the bottom of a frying pan with oil and place over a medium heat.

• Drop tablespoons of mixture into the pan and shallow fry for approx. 4 minutes each side or until golden and cooked through.

• Transfer the fritters to a plate lined with a paper towel and repeat the cooking process with the remaining mixture, adding more oil to the pan as needed.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 16 minutes

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