Sweetcorn Fritters With Yogurt, Avocado And Chilli


Sweetcorn fritters with yogurt, avocado and chilli make a great weekend lunch or brunch dish that you can easily add crispy bacon and a poached egg to

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  • Makes 4-6

  • Total time 40 mins

  • Skill level Easy

  • Calories 419-279 per serving

  • Prepare ahead yes


  • 525g frozen sweetcorn, thawed
  • 2 free-range eggs
  • 125g plain flour
  • 1tsp baking powder
  • 1 red onion, peeled and finely chopped
  • 1tbsp chopped fresh coriander
  • a little oil, for frying
To serve:
  • 100g 0% Greek yogurt
  • 2 avocados, chopped
  • 2 red chillies, chopped
  • fresh coriander and lime wedges


For a breakfast treat or a long, lazy weekend brunch you can't beat sweetcorn fritters. Crisp and golden on the outside and sweet and soft on the inside, they tick all the flavour and texture boxes for a moreish start to the day.

We've topped ours with avocado for healthy fat and a few rounds of finely sliced chilli for a spicy kick, which will also help give your metabolism a boost first thing in the morning - keeping you feeling great all morning long until lunch. These lovely sweetcorn fritters reheat well so are perfect if you have guests. Simply make ahead and then gently warm in a pan when you're ready to serve.


  1. Put half the sweetcorn in a blender with the eggs, flour and baking powder. Whizz to a purée, remove to a bowl and add the rest of the sweetcorn, the red onion and the coriander. Season well.

  2. To cook, heat a little oil in a non-stick frying pan and cook ladles of the mix in batches over a medium heat until lightly browned on both sides. Keep warm until they are all cooked. Top with the yogurt, avocado, chilli and coriander. Serve with a squeeze of lime.