Sweetcorn fritters
Crispy golden fritters packed with sweetcorn, perfect for a quick family dinner.
Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 46g carbs · 6g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Sweetcornuse 320g | £1.901kg · £0.19 per 100g | £0.90600g · £0.15 per 100g |
| Plain flouruse 150g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each |
| Semi skimmed milkuse 150ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Spring onionsuse 3 | £0.69100g · £0.69 per 100g | £0.69100g · £0.69 per 100g |
| Cheddar cheeseuse 50g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Basket total (full packs) | £8.54 | £8.14 |
| Cost of what this recipe uses | £2.39 | £2.67 |
| Per serving | £0.60 | £0.67 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Start by weighing out the 150g of plain flour and grating the 50g of cheddar cheese. Finely slice the 3 spring onions, separating the white and green parts, and drain the 320g of sweetcorn thoroughly if using canned.
- In a large bowl, whisk together the 150ml of semi-skimmed milk and 2 eggs until well combined. Gradually whisk in the 150g of plain flour until a thick, smooth batter forms with minimal lumps.
- Fold in the grated cheddar, sliced spring onion whites, and the 320g of sweetcorn. Season with salt and black pepper, then taste the raw batter and adjust the seasoning to ensure a vibrant, savoury flavour.
- Place a large non-stick frying pan on the hob over a medium heat and pour in enough vegetable oil to lightly coat the base. Heat the oil until it shimmers, indicating the pan is hot and ready for frying.
- Drop spoonfuls of the sweetcorn batter into the hot pan, spacing them out well to allow for spreading. Fry each fritter for 3 to 4 minutes on the first side until the edges look set and the bottom is deep golden.
- Carefully flip the fritters over and cook for another 3 minutes until they are golden brown and crisp on both sides, with no wet batter remaining in the centre.
- Transfer the cooked fritters to a plate lined with kitchen paper to drain any excess oil. Repeat the frying process with the remaining batter, keeping the cooked ones warm in a low oven if needed.
- Arrange the hot, crispy sweetcorn fritters on a serving plate, scatter over the green spring onion tops, and serve immediately while hot and crisp, perhaps with a dollop of sour cream.
Tips
- Make it cheaper: swap fresh sweetcorn for frozen or canned, and use a block of mature cheddar instead of pre-grated cheese to save money.
- Batch-cook: double the recipe and freeze the cooked fritters in single layers; they reheat beautifully in a hot oven or air fryer straight from frozen.
- Food safety: cool leftovers completely and store in the fridge within 2 hours, eating within 48 hours, or freeze immediately. Reheat only once until piping hot.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.35kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Semi skimmed milk · about 850ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Spring onions · about 155g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Cheddar cheese · about 350g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).