Sweetcorn and broccoli fritters

Sweetcorn and broccoli fritters

At the start of the week my fridge has bowls of leftover vegetables from the weekend and this recipe is a quick and easy way to use up those vegetables without resorting to treating the family to yet another vegetable surprise dinner!

Ingredients for 4 servings

150g sweetcorn
150g broccoli, cooked and diced
70g onions, diced
50g cheddar cheese, grated
20g parmesan cheese, freshly grated with a microplane grater
70g plain flour
2 eggs, large
100ml semi skimmed milk
spray oil
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)


  • Make the batter by combining the eggs, flour and milk into a bowl or large jug along with a little seasoning to taste.
  • Spend a few minutes whisking the batter before resting for a couple of minutes.
  • Repeat until you have a smooth batter.
  • Add the sweetcorn, diced onion and broccoli along with the grated cheeses to a bowl and pour enough batter to create a thick mixture.  Don’t worry if you don’t end up using all of the batter.
  • Carefully coat the vegetables in the batter using a large spoon.
  • Put a frying pan onto a low to medium heat and add a couple of sprays of oil.
  • When the pan has warmed, add a spoonful of the vegetable/batter mixture to the pan and leave it to colour for a couple of minutes.
  • Carefully flip the fritter and cook the 2nd side.
  • Repeat until you have used all of your vegetable/batter mixture
  • These fritters can be made in advance and warmed either in the oven or microwave.


  • Feel free to mix up the vegetables.  These are what I had in the fridge after the weekend.
  • Try not to make your fritters too thick as they will take longer to cook on each side.
  • Also don’t be tempted to speed things up by turning the heat up as this will over colour the fritter before it’s cooked.
  • I like to use Parmigiano Reggiano for its fuller flavour.
Nella Foulds
Nella Foulds

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