Egg free corn fritters

Jacqueline Alwill

Brown Paper Nutrition

Creativity comes when you least expect it, so if you’re waiting for your ‘creative moment’ to plunge into something – stop waiting! Just keep looking at the things around you and how you can be creative with them.

This is how these delicious Egg Free Corn Fritters came about. I cleaned out my fridge for the week and decided to have a week of not shopping for the family (read more on that here), just focusing on what we had instead. There was frozen corn kernels in the freezer, feta, flours in the cupboard but no eggs. So I figured the mix of flours could do the job in creating the ‘glue’ an egg traditionally would and they worked! To be honest they are some of the best tasting fritters I’ve made too.


Makes 6-8 large fritters

2 cups frozen corn, steamed lightly

3 asian shallots, trimmed and finely sliced

1 jalapeno (from a jar), finely chopped

1/4 cup chopped coriander, or other herb of choice

1/2 cup chickpea flour

1/2 cup wholemeal self raising flour

1/2-3/4 cup water

100g Greek feta

Extra virgin olive oil, for frying

Combine corn kernels, shallots, jalapeno, coriander, chickpea flour, wholemeal self raising flour in a large bowl and mix. Slowly add water, mixing as you go to form a thick fritter batter. If it seems to crumbly add another 1/4 cup of water until the thickness of the batter forms from the flours. Crumble and stir through the feta. Heat a frypan on medium heat, add extra virgin olive oil to coat. Measure about 1/4 cup fritter into your hands and form into a round then place in pan and press down gently until about 1.5cm thick. Cook 4-5 minutes each side or until golden. Drain on paper towel and repeat with remaining batter.