Corn Fritters

Difficulty | Serves 6 | Book 3

Corn Fritters book 3

1 egg white
1 x 425g can creamed corn
1 cup frozen corn kernels
¼ cup onion finely diced
2 teaspoons salt-reduced vegetable stock powder
¼ teaspoon dried basil
1 tablespoon parsley chopped
½ cup self-raising flour
cooking spray

Per serve
Kilojoules596 (cals 142)
GI RatingLow


  1. Beat egg white in a large mixing bowl using an electric beater for 30 seconds then add creamed corn, corn kernels, onion, stock powder, basil and parsley.
  2. Add sifted flour into bowl and mix ingredients together until combined.
  3. Place large spoonfuls of mixture in a non-stick frypan that has been generously coated with cooking spray, spread each fritter into a round shape. Don’t have the heat too high as it will burn easily.
  4. Cook 5 minutes or until golden brown, then turn and cook a further 5 minutes. Makes 12 fritters.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen.

Dietitian's tip

A low kilojoule breakfast that fills you up due to the low GI creamed corn.

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