Corn fritters with rocket salad

Fritters are the ultimate fried food.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Add some sweet and spicy flavours to your favourite corn fritters with this tomato sweet chilli sauce and fresh rocket salad.
Looking for more fritter recipes?


Tomato chilli sauce
  • 425 gram can crushed tomatoes
  • 1 tablespoon brown sugar
  • 1/3 cup (80ml) sweet chilli sauce
  • 2 tablespoon malt vinegar
Corn fritters
  • 1 cup (150g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 cup (250ml) milk
  • 2 eggs, beaten lightly
  • 2 cup (330g) corn kernels (fresh, canned or frozen)
  • 4 green onions (green shallots), chopped finely
Rocket salad
  • 100 gram baby rocket leaves
  • 1 medium (250g) avocado, sliced
  • 1 medium (170g) red onion, sliced
  • 1/4 cup (60ml) balsamic vinegar
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper


Corn fritters with rocket salad
  • 1
    To make tomato chilli sauce, combine all ingredients in a medium pan; bring to the boil. Simmer, uncovered, for about 10 minutes or until the sauce thickens.
  • 2
    Meanwhile, sift flour and soda into a medium bowl. Make a well in the centre of the flour mixture; gradually whisk in combined milk and egg until batter is smooth. Stir in corn and onion.
  • 3
    Pour quarter-cups of the batter onto a heated, oiled non-stick frying pan. Using a spatula, spread batter into rounds. Cook, uncovered, until fritters are browned lightly on both sides and cooked through. Remove from pan; cover to keep warm. Repeat with remaining batter.
  • 4
    Meanwhile, to make rocket salad, place rocket, avocado, onion and combined vinegar, oil and salt and pepper to taste in a large bowl; toss gently to combine.
  • 5
    Serve corn fritters with rocket salad and tomato chilli sauce.


Not suitable to freeze or microwave.

More From Women's Weekly Food