With just a few store cupboard essentials you can make these really tasty Pea & Sweetcorn Fritters. Great for kids, toddlers and weaning babies too!
How often do you find yourself staring blankly into your cupboards at 5pm, thinking “What on earth am I going to feed the kids for tea?” If you’re anything like me then probably several times a week!
On days like this I often turn to my trusty Pea & Sweetcorn Fritters recipe. They’re super easy to make, with simple ingredients that I always have to hand. Peas and sweetcorn are two veggies that I don’t have to battle with the kids to eat so I know these fritters are always going to go down well!
All you need to make these Pea & Sweetcorn Fritters are:
- Plain flour
- Baking powder
- Egg
- Milk
- Frozen Peas & Corn
- Spring onion
First up sieve the flour and baking powder into a large bowl and then add the egg and milk and mix well.
Next, add the frozen peas and corn and the spring onions and mix again. That’s the prep done, how easy was that?!
To cook, simple add a spoonful of the mixture to an oiled frying pan. You should be able to fit four fritters in a pan at a time and make eight in total from the mixture.
Cook for 4-5 mins on either side and then serve. Delicious!
For lunch I serve these with some greek yogurt or creme fraiche for dipping. If we’re having them for dinner then they taste really good with a poached egg on top or even as a side dish.
Tips for making these Pea & Sweetcorn Fritters
1. The mixture will seem a little thick but don’t worry, that’s perfect for this recipe!
2. You can make the mixture a few hours ahead and keep it covered in the fridge. In this case you may need to add just a small splash of milk as it will have thickened up.
3. The cooked fritters will keep in an airtight container in the fridge for up to 2 days. Alternatively, they can be frozen by wrapping them individually in parchment paper and placing in a freezer bag. Defrost them before warming in the oven or microwave.
Substitutions you can make
1. The flour can easily be substituted to gluten free flour and the milk can be substituted for non-dairy milk.
2. I use frozen sweetcorn in my recipe but you can also use tinned sweetcorn.
3. If you’d like to add more flavour to these fritters you could add a small pinch of dried mixed herbs or oregano, or even a sprinkling of grated cheese.
If you try my Pea & Sweetcorn Fritter recipe please do let me know what you think. Or tag me in a picture on Instagram. I’d love to see your pictures!
Pea & Sweetcorn Fritters
Prep Time: 3 mins- Cook Time: 12 mins
- Total Time: 15 minutes
Yield: 4 1x
Category: Main Meal
Cuisine: European
Print Recipe
Pin RecipeDescription
With just a few store cupboard essentials you can make these really tasty Pea & Sweetcorn Fritters.
Ingredients
- 100g / 3/4 cup plain or all purpose flour (can be gluten free)
- 1 tsp baking powder
- 1 medium egg
- 100ml / 1/2 cup milk
- 200g / 1 and 3/4 cups frozen sweetcorn and peas (or canned is fine too)
- 1 spring onion, chopped
- salt and pepper to taste
- 1/2 tbsp oil
Instructions
- Sieve the flour and baking powder into a large bowl. Add the eggs and milk and mix well.
- Stir in the peas, sweetcorn and spring onion and mix until well combined.
- Season to taste with salt and pepper.
- Heat a little oil in a frying pan and add in a heaped tablespoon of the fritter batter. Press down gently with a spatula and repeat until the frying pan is full. I was able to cook 4 fritters at a time in my frying pan but it will depend on the size of yours. I made a total of 8 fritters from the batter.
- Fry the fritters on a medium heat for approximately 4 – 5 minutes on either side, or until they are golden brown and cooked through.
- Serve immediately with a little creme fraiche or greek yogurt for dipping.
Notes
The cooked fritters will keep in an airtight container in the fridge for up to 2 days. Alternatively, they can be frozen by wrapping them individually in parchment paper and placing in a freezer bag. Defrost them before warming in the oven or microwave.
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Esiotrotter says
May 6, 2019 at 2:54 pmDelicious!
★★★★★
Jillian says
August 20, 2018 at 9:50 amSo easy and always have the ingredients.
My grandson loves them and so does his mummy
★★★★★
Belle says
March 12, 2018 at 10:53 amWe love these with a poached egg on top as a weekend brunch meal!
★★★★★
Aliyah says
December 18, 2017 at 11:18 pmI made this for my toddler and she did not care for them, but I loved them ????. They are so good I ate three of them in one seat ????
★★★★★
ZIggy says
September 12, 2017 at 7:51 pmI made these tonight and they were really good. I added some dried chili flakes to the mix and topped with a fried egg. My husband said he didn’t want any but said he would try one…he ended up eating three!
★★★★★
Ciara Attwell says
September 15, 2017 at 10:00 amOh wow! That’s amazing!!
Amy says
July 8, 2017 at 1:19 amI had to make some changes, since I didn’t have milk on hand and my son is allergic to eggs, but they still were great!
Subbed in cashew milk for the milk, and 1/2 cup banana & pumpkin puree for the egg. I also used onion powder instead of onions, and boiled the veggies for a few minutes before mixing them into the batter.
Sliced one in half once cooled and added a side of yogurt and my son… was gobbling them up – but now I realise he was just using the fritters as a tool to scoop up the yogurt, lol. To be fair, he’s getting over being sick and his appetite hasn’t totally come back yet.
I tried them too, though, and really enjoyed it! I’ll store the others in the freezer and try again next week! Even if he doesn’t like them, I’ll keep making them myself for a healthy snack at work!
★★★★★
Ciara Attwell says
July 10, 2017 at 7:58 pmHopefully he’ll like them when he’s a bit better! Glad you enjoyed them before!
johanna says
July 3, 2017 at 4:21 amI made this tonight for my almost 3 year-old and he absolutely loved it (I subbed brown rice flour for the regular flour)! He loves sour cream and enjoyed dipping them in that. I paired these with salmon patties. It was a very nice combo meal and he gobbled everything up. I can’t wait to try some of your other recipes, as this was my first time running across your blog. Thanks for posting!
★★★★★
johanna says
July 3, 2017 at 4:22 amOh also, I’m pregnant in my first trimester and this was a nice simple recipe to make that didn’t turn my stomach. Added bonus!
Ciara Attwell says
July 3, 2017 at 10:36 amOh no, poor you. Morning sickness is horrid. Hope it passes soon!
Ciara Attwell says
July 3, 2017 at 10:37 amThank you so much Johanna. So glad your little one enjoyed them!
Stephanie Soon says
July 1, 2017 at 4:18 amThis recipe is super easy and my toddler loves them. He likes to pick out the occasional pea and say, pea pea! It’s great to have a healthy meal that he can feed himself.
Thank you for sharing!
★★★★★
Ciara Attwell says
July 2, 2017 at 8:44 amAwwww how cute! So glad he liked them!
Louise says
March 9, 2017 at 11:09 amI made these this morning for my 2yo’: lunch (he hasn’t tried them yet, but I think they’re tasty!) but I struggled to make nice uniform shapes with the frozen vegetables. I think next time I would pour boiling water over them first, just to soften them up.
Any other winning flavour combinations? I’m going to try red pepper and sweetcorn next 🙂
Thank you for the recipe.
Adeela says
February 25, 2017 at 7:23 pmMy kids loved them…..they said why have you never made them before….thanks for the recipe…
★★★★★
Ciara Attwell says
February 26, 2017 at 8:44 amAwww that’s brilliant, so glad to hear they enjoyed them!
Vanessa says
February 7, 2017 at 12:23 pmCan you bake these?
Ciara Attwell says
February 7, 2017 at 1:07 pmIts best to fry as the mixture is very wet
Alison says
January 5, 2017 at 12:43 amHello!
Do you have a recommendation for an egg substitute? My daughter is allergic but I’d love to make these for her!!! 🙂
Thanks,
Alison
Ciara Attwell says
January 5, 2017 at 9:09 amTry a flax egg. I haven’t tried it myself in this recipe so can’t say for certain if it would work but its worth a try! Instructions for the flax egg are here… http://www.myfussyeater.com/make-flax-egg/
Kari says
October 24, 2016 at 4:06 amHi Ciara,
These were amazing! I originally made them for my 10-month-old’s breakfast about a week ago, but then both my husband and I joined in :).
We’re making them again tomorrow morning – the little one would be excited if she knew! 😉 Thank you for posting this and I’ll make sure to look through your other recipes, too!
★★★★★
Ciara Attwell says
October 24, 2016 at 8:03 amThanks Kari, I’m so pleased you enjoyed the fritters!
Liz says
October 18, 2016 at 2:56 pmDo you defrost the veggies before adding them to the batter? Thanks!
Ciara Attwell says
October 18, 2016 at 7:18 pmNo there’s no need. They will defrost cook quickly when they are fried.
Kat Woods says
September 6, 2016 at 3:43 amGood Morning,
I love this recipe, but I was wondering do you think soy or almond milk could be used as a substitute? My friends child can’t have any dairy and this sure limits his diet.
Ciara Attwell says
September 6, 2016 at 9:46 amHi Kat, absolutely you can use non-dairy milk. Let me know how it goes!
Kat Woods says
September 7, 2016 at 7:04 amWill do, thank you so much.
Onnie says
January 27, 2018 at 5:10 pmWe tried this with oat milk and it came out great. My son loved them and i couldn’t help snacking on a few too! Thanks for sharing.
★★★★★
Charlie @ The Kitchen Shed says
February 2, 2016 at 9:41 amThese look fab! I might try them out with some whole spelt flour this week!
Ciara Attwell says
February 3, 2016 at 2:52 pmLet me know what you think of them!