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Pea & Sweetcorn Fritters

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With just a few store cupboard essentials you can make these really tasty Pea & Sweetcorn Fritters. Great for kids, toddlers and weaning babies too!

A stack of Pea & Sweetcorn Fritters on a green plate and topped with creme fraiche and spring onions

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
  • Oil
Flatlay of ingredients for pea and sweetcorn fritters

First up sieve the flour and baking powder into a large bowl and then add the egg and milk and mix well.

Flour, milk and egg in a bowl on a pink background board

Next, add the frozen peas and corn and the spring onions and mix again. That’s the prep done, how easy was that?!

Peas and sweetcorn in a flour mixture

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.

Pea & Sweetcorn Fritters in a frying pan

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.

Pea & Sweetcorn Fritters

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!

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Pea & Sweetcorn Fritters

★★★★★ 5 from 17 reviews
  • Author: Ciara Attwell @ My Fussy Eater
  • Prep Time: 3 mins
  • Cook Time: 12 mins
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Main Meal
  • Cuisine: European
  • Diet: Vegetarian
Print Recipe

Description

With just a few store cupboard essentials you can make these really tasty Pea & Sweetcorn Fritters. Great for kids, toddlers and weaning babies too!

Ingredients

  • 100g / ¾ cup plain or all purpose flour (can be gluten free)
  • 1 tsp baking powder
  • 1 medium egg
  • 100ml / ½ cup milk
  • 200g / 1 and ¾ cups frozen sweetcorn and peas (or canned is fine too)
  • 1 spring onion, chopped
  • salt and pepper to taste
  • ½ tbsp oil

Instructions

  1. Sieve the flour and baking powder into a large bowl. Add the eggs and milk and mix well.
  2. Stir in the peas, sweetcorn and spring onion and mix until well combined.
  3. Season to taste with salt and pepper.
  4. 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.
  5. Fry the fritters on a medium heat for approximately 4 – 5 minutes on either side, or until they are golden brown and cooked through.
  6. 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.

If you liked this recipe you might also like:

BUTTERNUT SQUASH FRITTERS:

Butternut Squash Fritters with Creme Fraiche and Spring Onions
Pea & Sweetcorn Fritters for Kids

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Comments

    • Vicky says

      Hi Micah, We have never used Wheat flour in this recipe, but cant see any reason why it wouldn’t work. If you do try it out, please let us know how you get on.

      Reply

  3. Julie says

    Wow, these are delicious! Made some modifications but im sure the recipe would be great as written- I used about half edimame because I didn’t have enough peas, so I boiled them first so they wouldn’t be too tough then blended them in the food processor with the flour, milk, egg, and about a Cup of spinach (because I wanted the batter to be green) and added some extra green onion, then I added the peas and corn so they would add texture. Served them on a bed of arugula with a garlic lemon aoili and I probably ate like 10 of them lol. My 3 year old ate a few and said it was the best food he’d ever eaten, but he does say that a lot lol. They did turn out a really pretty fun shade of green, speckled with the yellow corn and so I’d definitely do the spinach again in the future.
    Thanks for a great recipe!!

    ★★★★★

    Reply

  4. Alex says

    Can I use actual corn cut off the cob or does it have to be frozen/canned? I have so much fresh corn that I’d like to make use of!

    Reply

    • Vicky says

      Hi Alex, we haven’t tried this recipe using fresh corn, but please try and let us know how you get on.

      Reply

  5. Rachel says

    What?! Shockingly good! My baby loved them and she doesn’t eat any veggies! I am so happy – thank you so much!

    ★★★★★

    Reply

    • Bianca Carey Spencer says

      Rachel, that’s fantastic news! So pleased she liked them and thanks for coming back to comment. x

      Reply

  6. Kelly says

    VIRTUAL HUGS CIARA!! My toddler is on his THIRD one. He never ever ever eats this much. He’s been on a veggie strike and this finally made him eat some, so thank you thank you thank you!! (I also really like them, so delicious!)

    ★★★★★

    Reply

  7. Jenn says

    This was a great recipe to try. So easy and yummy. I was pleasantly surprised! Definitely going into our recipe rotation.

    ★★★★★

    Reply

  9. SK says

    Awesome recipe. Full proof. Huge bonus that they’re super quick, great for mid week dinners! We love them topped with egg. Delish!

    ★★★★★

    Reply

  10. Courtney says

    Made theses today for my kids lunch. Did vegan version with soy milk and flax egg and they came out great! Also used frozen peas, corn, carrot mix. Yum! So kid/baby friendly!

    Reply

    • Anonymous says

      These are absolutely delicious however I added cheddar chhese to them so my littlt grandson will eat some. I know my grandaughter will. She’s 13 months old and loves to eat. Let you know how it turn# out.

      Reply

  15. Aliyah says

    I 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 ????

    ★★★★★

    Reply

  16. ZIggy says

    I 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!

    ★★★★★

    Reply

  17. Amy says

    I 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!

    ★★★★★

    Reply

  18. johanna says

    I 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!

    ★★★★★

    Reply

  19. Stephanie Soon says

    This 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!

    ★★★★★

    Reply

  20. Louise says

    I 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.

    Reply

  23. Alison says

    Hello!
    Do you have a recommendation for an egg substitute? My daughter is allergic but I’d love to make these for her!!! 🙂
    Thanks,
    Alison

    Reply

  24. Kari says

    Hi 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!

    ★★★★★

    Reply

  26. Kat Woods says

    Good 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.

    Reply

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