Broccoli and sweetcorn fritters

17 October 2017 by
First published: 20 May 2017

Broccoli and sweetcorn fritters

A firm family favourite to start the day, these broccoli and sweetcorn fritters are guaranteed to get your day off to a delicious start. Just add a poached egg for extra protein.

Ingredients (serves 4)

200g Tenderstem broccoli

270g fresh cherry tomatoes on the vine

4 tbsp of olive oil

150g plain flour

¼ tsp baking powder

1 tsp ground coriander

½ tsp sea salt

½ tsp ground cumin

1 tsp paprika

125ml whole milk

1 egg, lightly beaten

1 tsp lemon juice

350g sweetcorn kernels (from approximately 3 corn cobs)

4 spring onions, finely sliced

Small bunch of fresh coriander, chopped

Freshly ground pepper

90g smoked pancetta slices


Preheat the oven to 180°C. Put the Tenderstem and the tomatoes on the vine on an ovenproof tray, in a single layer. Drizzle over 2 tablespoons of olive oil, season with salt and pepper and place in the oven for 10 minutes.

Place the flour, baking powder, salt, ground coriander, ground cumin and paprika in a bowl and stir to combine. Whisk in the milk, beaten egg and lemon juice. Add the sweetcorn kernels, spring onions and chopped fresh coriander and mix until just combined.

Place a large frying pan over a medium heat, adding the rest of the olive oil. Add 4 tablespoon-size dollops of the sweetcorn batter to the pan and fry for 2-3 minutes on either side until golden. Keep the cooked fritters warm on an ovenproof plate in the oven while you cook the next batch.

At the same time gently fry the pancetta slices in a small frying pan, adding a little olive oil if necessary until crispy.

To serve, divide the fritters between four plates and top with the roasted Tenderstem, cherry tomatoes and crispy pancetta.

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Broccoli and sweetcorn fritters
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