Spicy Sweetcorn Fritters
You’re going to love our Hairy Biker fitter fritters! These little numbers are good served with salad or slices of ham and also make a nice starter with this tangy dipping sauce.

Spicy Sweetcorn Fritters | 📷 Andrew Hayes-Watkins
Info
- Serves
- Makes 12
- Calories
- 57 per serving
Tags
Ingredients
- 300g frozen sweetcorn
- 3 eggs
- 1 tbsp soy sauce
- 1 tsp sriracha hot sauce or similar
- 60g plain flour
- 1 tbsp finely chopped coriander stems
- 1 garlic clove, finely chopped
- 1 spring onion, finely chopped
- low-cal oil spray
- flaked sea salt
- freshly ground black pepper
Dipping sauce
- 2 tbsp soy sauce
- juice of 1 lime
- ½ tsp sugar or honey
- 1 tsp red chilli flakes
- 1 garlic clove, finely chopped
Method
Bring a kettle of water to the boil. Put the sweetcorn in a heatproof bowl, pour over some boiling water and leave for a minute or so while the sweetcorn defrosts. Drain and set aside.
Crack the eggs into a separate bowl and beat them until well broken up. Add the soy sauce and hot sauce and season with salt and pepper. Sprinkle over the plain flour and whisk to combine, making sure there are no lumps. Add the coriander stems, garlic, spring onion and sweetcorn to the batter and stir thoroughly.
Heat a large frying pan and spray with oil, covering the base as evenly as possible. Dollop heaped tablespoons of the batter on to the pan, spacing them out well. You should be able to cook 4 or 5 fritters at once, but don’t be tempted to crowd the pan or it will be hard to turn them. Cook the fritters for 2–3 minutes until well browned underneath, then flip them and cook on the other side. Remove the fritters from the pan and set them aside to keep warm while you cook the rest.
While the fritters are cooking, make the dipping sauce. Put the soy sauce and lime juice in a small bowl, add the sugar or honey and stir until completely dissolved. Add the chilli flakes and garlic, then leave to stand until ready to serve.