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Sweetcorn Fritters

Sweetcorn Fritters

4.5rating out of 5

(130 reviews from our customers)

Prep Time

45 min



This recipe is inspired by classic Australian brunch dish: sweetcorn fritters. We’ve served it with salty halloumi, which provides a nice contrast to the sweetness of the corn, and a zippy tomato and chilli salsa. It’s like sunshine on a plate!

Prep Time

45 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 tin of sweetcorn
1 red chilli
2 tomatoes
1 lime
2 British free range eggs †
1 tsp ground paprika
1 spring onion
10g fresh coriander
225g Cypriot halloumi †
You Will Need
(stick) blender, flour, milk, olive oil, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of sweetcorn (340g)
  • 1 red chilli
  • 1 tomato
  • 1 lime
  • 2 British free-range eggs<span class="strong">†</span>
  • Smoked paprika
  • 1 spring onion
  • 10g coriander
  • 225g Cypriot halloumi<span class="strong">†</span>
Typical Values per 100g per serving
Energy 574 kJ
138 kcal
2186 kJ
524 kcal
of which saturates
8.5 g
4.7 g
32.5 g
17.7 g
of which sugars
6.3 g
3.1 g
23.9 g
12 g
Fibre 2.1 g 8 g
Protein 8.3 g 31.5 g
Salt 1.06 g 4.05 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of sweetcorn (340g)
sweetcorn kernels, water
1 red chilli
red chilli
1 tomato
1 lime
2 British free-range eggs
Smoked paprika
1 spring onion
spring onion
10g coriander
coriander (100%)
225g Cypriot halloumi
pasteurised cows milk, pasteurised sheeps milk, pasteurised goats milk, salt, vegetarian rennet, mint
  • Allergens highlighted by † (egg, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Chop the coriander coarsely

Slice the spring onion(s) finely, discarding the root ends


Drain the sweetcorn and transfer half of the kernals to a blender

Blend to form a coarse pulp

Combine the pulp with the remaining kernels


Add 75ml (150ml) of milk and the eggs to a bowl, whisk well

Add 90g (180g) self-raising flour (plain is fine too), paprika, salt and pepper to another bowl, mix well

Combine the eggy milk and seasoned flour together to form a batter

Mix in the corn mixture, spring onion and coriander to the batter


Remove and discard the stem and seeds of the chilli(es), and slice finely

Chop the tomatoes into chunky dice

Grate the zest of the lime(s) then chop the limes in two, ready for juicing


Add the juice and zest of the lime(s), 1 tsp (2 tsp) of sugar and 1 tbsp (2 tbsp) of olive oil to a bowl and whisk well

Add the tomato and chilli to the bowl and mix well to make the salsa


Add 1-2 tbsp of vegetable oil to a large pan (preferably non stick) on a medium-high heat

Once the oil is hot, add a large dollop of corn mixture to the pan and cook for 2 min or until golden brown on each side then remove to a kitchen towel lined plate

Tip - If you are feeling confident, you can make more than one fritter at once, otherwise do one at a time.


Meanwhile, slice the halloumi into 8 (16) slices

Once all the fritters are cooked, add the halloumi to the pan or use a griddle plan if you have one

Cook for 2 min on each side on a high heat, or until browned and charred on the outside


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Serve the fritters with the halloumi, and the salsa to the side


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