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Cheesy Sweetcorn Fritters

Prep Time:

30 minutes

Cook Time:

15 minutes




Makes around 10-12 fritters.

2 cups Sweetcorn

3/4 cup Spring onions

1/2 tsp Salt or to taste

2/3 tsp Black Pepper powder

2-3 Green chillies, optional

1 cup or 200g Mozzarella and/or Cheddar cheese

8-10 Slices of sliced bread

Oil for frying

Milk for soaking bread

Equipment for this you’ll need:

Chopping board

A bread knife

Rolling pin

Mixing bowl

Wide dish for the milk


1. First we’re going to begin by preparing the bread. Remove the crusts of your sliced bread with a knife. If you like, you can cut your bread into squares so when you assemble the fritters, you have a triangle. I usually use the excess bread to make breadcrumbs! If you prefer to keep them rectangular, you can shape the fritters into rectangles. 

2. We want to flatten the bread so we have a nice thin outer layer. Using a rolling pin, roll each slice of bread so it’s levelled and flat. Place on the side.

3. In a mixing bowl, add the sweetcorn, spring onions, cheese, black pepper powder and salt.  Mix well and leave it on the side.

4. Pour the milk out onto a wide, flat bowl or plate. You’ll need a plate to place your prepared fritters so keep this ready on one side, the slices of bread on the other and the sweetcorn and spring onion mixture on the other side. 

5. One at a time, dip the bread into the milk, and lightly squeeze between your hands to remove any excess milk. 

6. Lay on the board and add a spoonful of the mixture. Now fold into your desired shape. I am making triangles, so I add just enough to one side and fold the other side over.

7. Now, firmly press the bread together to seal it, using a little milk if needed. You can use a fork to seal the fritters for extra pressure and to make sure none of the filling falls out whilst frying. Repeat this process with each slice of bread and set them on a plate, don’t overlap or they’ll stick together and break.

8. In a pan, heat oil for frying and be sure to keep the gas on medium low, as we don’t want to burn our fritters. I haven’t tried to make these in an air fryer, but they should cook well in one if you prefer not to deep fry. 

9. Depending on the size of your fritters and the pan, carefully add one or two to the oil. Turn once each side begins to brown and once it is a nice golden colour on both sides, remove from the heat. Do this with each fitter. Place on a plate with a paper bowl to soak up extra oil.

10. Serve immediately! These can be reheated in the oven to get back the crunchy bread crust. Enjoy alone or with ketchup, green chutney or any other sauces or condiments you like. 

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