Recipe: Super easy herby corn fritters

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Susie Mandleberg, head chef at Thyme Kitchen in Lichfield, shares the recipe for one of the new dishes set to be available when the restaurant reopens this month.


1 egg

50ml milk

1 tbsp smoked paprika



100g sweetcorn

2 spring onions, sliced

1 chilli, chopped

1 small bunch coriander, chopped

75g gluten free flour

Vegetable oil, for frying

Susie Mandleberg, head chef at Thyme Kitchen in Lichfield.

Susie Mandleberg, head chef at Thyme Kitchen in Lichfield.

Begin by whisking the egg, milk, paprika, salt and pepper until smooth in a large mixing bowl. Then tip in the corn, onion, chilli and coriander. Stir well, then tip in the flour and stir again until smooth. It should feel a little like a lumpy pancake batter.

Add some oil to a large frying pan; make sure the base is well covered as we’ll be shallow frying these. Heat the oil and add a small spoon of batter to check the temperature of the oil and also your seasoning. When the oil is hot enough it should bubble right away.

Add a ladleful (around 2 tbsp) of batter into the pan. You can add four or five depending on the size of the pan, but make sure the pan isn’t overcrowded. Cook for a couple of minutes on each side until light brown, then turn over and cook for a further minute. Lift out of the pan with a spatula onto kitchen paper to drain and remove any excess oil, then transfer to a warm oven on a low heat until the rest of the fritters are ready.

Serve with chilli jam, crispy bacon, fresh British tomatoes and poached eggs, and garnish with charred corn and coriander.

This is a fabulous dish that celebrates the very best of British produce in the upcoming summer months. I’ve made our recipe gluten free, but you can substitute for plain flour if you like.

You can cook your fritters in advance if cooking for a weekend family brunch, and store in the fridge for several days or even freeze them for up to a month. Just warm them up in the oven for around 10 minutes, or until piping hot.


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