Corn Fritters by Dr Melinda Morrison

Dietary Guidelines: , , , , , ,

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Makes 8-10 fritters


  • ½ cup (70 g/2¼ oz) self-raising flour
  •  1 teaspoon salt-reduced stock powder
  • 1 egg, lightly whisked
  •  310 g (10 oz) can creamed corn
  •  1 tablespoon onion flakes
  •  1½ cups (260 g/8½ oz) frozen corn kernels, thawed
  •  1 tablespoon chives, chopped
  • olive oil spray


  1. Put the flour and stock powder into a large bowl and mix to combine.
  2. In a separate bowl, mix the egg, creamed corn, onion flakes and corn kernels.
  3. Fold the egg mixture through the dry ingredients.
  4. Stir through the chives.
  5. Lightly spray a non-stick frypan with olive oil spray.
  6. Place a heaped tablespoon of the batter into the pan and flatten with a spatula to form a round fritter.
  7. Cook over medium heat for 3 minutes or until browned on one side. Turn the fritter over and cook the other side until golden, and cooked through. Keep fritters warm while you cook the remaining batter.


Gluten Free – Replace self raising flour for gluten free self raising flour and use gluten free stock.

Nutritional Analysis

Per fritter (10): Energy 369 kJ / Fat 1 g / Saturated fat <1 g Carbohydrate: 16 g (1 exchange) / Fibre 2 g / Sodium 218 mg / GI med

Family Food for Diabetes Book 1


Recipe taken from Family Food for Diabetes Book 1 by Dr Melinda Morrison.

Click here to find out how to purchase this book

Click here to read Melinda’s article About Diabetes



You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure. Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.