Sweetcorn Fritters With Salsa and Lime Mayo Recipe

Sweetcorn Fritters are quick to cook and go great with salsa.

From "Made at Home Vegetables"
October 2014

  • "Made at Home Vegetables," by Dick Strawbridge and James Strawbridge, provides instructions on planting your own plot for fresh garden produce all year round.
    Cover courtesy Mitchell Beazley
  • The firmer larger kernels mixed with the softer smaller kernels make for a pleasant texture in this sweetcorn fritters recipe.
    Photo by Nick Pope

Yield: 4 servings

Made at Home Vegetables, by Dick Strawbridge and James Strawbridge (Mitchell Beazley, 2012), proves just how productively green you can be all year round. Whether you have a tiny urban plot, a terrace, a community garden allotment or plenty of space in your own garden, growing your own vegetables is one of the easiest ways to transform the way you eat. The following excerpt from the chapter "Summer" teaches you how to make sweetcorn fritters.

Purchase this book from the GRIT store: Made at Home Vegetables.

We particularly like these colorful sweetcorn fritters, as they are quick to cook and absolutely delicious. As the kernels you slice off the cob will not be uniform in size, the larger ones will be ‘al dente’ while the smaller ones will soften, making for a fritter with a lovely texture.

Sweetcorn Fritters With Salsa and Lime Mayo Recipe


• 2 whole sweetcorn cobs (approximately 250g/8oz sweetcorn kernels)
• 2 garlic cloves, finely chopped
• 1 teaspoon paprika
• 2 limes
• 4 spring onions, sliced
• 2 tablespoons chopped fresh coriander
• 1 egg, beaten
• salt and freshly ground black pepper
• 4 tablespoons plain flour
• 3 tomatoes
• 1/2 a red onion, finely diced
• 1 fresh red chilli, finely chopped
• 4 tablespoons mayonnaise
• vegetable oil, for frying
• green salad, to serve


1. Slice the sweetcorn kernels off the cob and place them in a bowl with 1 of the chopped garlic cloves, the paprika, the zest of 1 lime and spring onions.

2. Then remove half the mixture from the bowl and place in a blender. Blitz on the pulse setting for a minute or two, so that the mixture is fairly smooth, then return it to the bowl and add 1 tablespoon of the chopped coriander and the beaten egg.

3. Stir together, season with salt and pepper and mould into 8 small balls. Dust the balls with flour as you shape them and put them on to a plate in the fridge for 5 minutes while you prepare the salsa and mayo.

4. To make the salsa, roughly chop the tomatoes and place them in a bowl with the red onion, chilli, the remaining chopped garlic, the juice of 1 lime and the rest of the coriander.

5. For the lime mayo, put the mayonnaise into a small bowl, squeeze the juice of the second lime into it and stir until incorporated.

6. Heat a couple of tablespoons of vegetable oil in a frying pan and cook the fritters for 3-5 minutes on each side, pressing them down into flat shapes so that they cook evenly. Drain on kitchen paper to remove any excess oil and serve with the salsa, lime mayo and salad.

More from Made at Home Vegetables

Grow Large, Juicy Garlic Bulbs
Garlic Pizzas Recipe
Grow Your Own Sweetcorn in the Summer
How to Grow Fennel
Roasted Fennel With Blue Cheese and Chestnuts Recipe
Grow White and Purple Kohlrabi
Kohlrabi Coleslaw Recipe

Reprinted with permission from Made at Home Vegetables, by Dick Strawbridge and James Strawbridge, and published by Mitchell Beazley, 2012. Buy this book from our store: Made at Home Vegetables.

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