Breakfast

Corn fritters

Name: Corn fritters
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2–3 (about 8 fritters)
Cuisine: Australian
Ingredients: 400 g can corn kernels, drained (or 2 cobs, kernels stripped); 75 g (½ cup) self-raising flour; 2 eggs; 60 ml (¼ cup) milk; 2 spring onions, thinly sliced; 50 g feta, crumbled (optional); Salt and pepper; Olive oil, for frying; Avocado, yoghurt or sweet chilli sauce, to serve

Serves 2–3 (about 8 fritters) Prep 10 min Cook 15 min Total 25 min

If you searched for corn fritters and want the useful bits up front, you are in the right place: metric measures, a short intro, then ingredients, method, tip, and notes. As written it serves 2–3 (about 8 fritters). Budget about 10 min to prep and 15 min to cook or bake, roughly 25 min all up, across 9 ingredients and 4 method steps. Key building blocks: can corn kernels, self-raising flour and eggs. If you need a substitute, change one thing at a time and expect the texture notes below to matter more than the timer. One practical flag before you start: Drain corn well so the batter isn’t watery. The Notes section expands shopping, heat, texture, and leftovers so the page stays useful beyond a bare ingredient dump. Everything on this page is metric-first for Australia. If you are converting from cups on an old card, weigh flour, sugar, and butter whenever the ingredient line shows grams.

Ingredients

400 g can corn kernels, drained (or 2 cobs, kernels stripped)
75 g (½ cup) self-raising flour
2 eggs
60 ml (¼ cup) milk
2 spring onions, thinly sliced
50 g feta, crumbled (optional)
Salt and pepper
Olive oil, for frying
Avocado, yoghurt or sweet chilli sauce, to serve

Method

Whisk flour, eggs and milk to a thick batter. Stir in corn, spring onion, feta and seasoning.
Heat a film of oil in a non-stick pan over medium. Drop ¼-cup portions; flatten slightly.
Cook 2–3 minutes a side until golden and cooked through. Drain on paper towel.
Serve with avocado, a dollop of yoghurt or sweet chilli.

Tip: Drain corn well so the batter isn’t watery. Keep heat medium so centres cook before outsides burn.

Notes

Putting it together for Corn fritters: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
Method rhythm: step one is “Whisk flour, eggs and milk to a thick batter. Stir in corn, spring onion, feta and seasoning.”. Do not skip resting, cooling, or draining steps if they appear later — they are usually there for texture. The finish is “Serve with avocado, a dollop of yoghurt or sweet chilli.”. Taste before you plate; salt at the end often needs a final pinch.
From our tested tip, expanded: Drain corn well so the batter isn’t watery. Keep heat medium so centres cook before outsides burn. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
Shopping and mise en place: read the full ingredient list once before you start. For Corn fritters, can corn kernels and self-raising flour are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.