Corn fritters with sour cream

These light, fluffy and delicious corn fritters are perfect picnic snacks.

  • 40 mins cooking
  • Makes 35 Item
  • Print


Corn fritters with sour cream
  • 1/2 cup (75g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 2 eggs, beaten lightly
  • 1/2 cup (125ml) buttermilk
  • 1/2 teaspoon sugar
  • 420 gram can corn kernels, drained
  • 2 zucchini (150g), grated coarsely
  • 2 clove garlic, crushed
  • 1 brown onion (80g), chopped finely
  • 8 drained anchovy fillets, chopped finely
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup (20g) grated parmesan
  • 2 tablespoon olive oil
  • 1/2 cup (120g) sour cream
  • 1/2 cup (125ml) sweet chilli sauce


Corn fritters with sour cream
  • 1
    Sift flours into large bowl; make a well in the centre. Gradually whisk in eggs, buttermilk and sugar.
  • 2
    Stir in corn, zucchini, garlic, onion, anchovies, parsley and cheese. Stand 30 minutes.
  • 3
    Heat oil in large frying pan; drop heaped teaspoonfuls of mixture into pan. Cook until browned both sides and cooked through.
  • 4
    Serve fritters topped with sour cream and sweet chilli sauce.


This recipe can be prepared several hours ahead. The fritters are best cooked close to serving.

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