Dhanya and green chilli sweetcorn fritters with grated parmesan

I didn’t grow up with sweetcorn fritters. They were always an exotic luxury I had at other people’s houses. I grew up on birthday parties with cheese, gherkins and raisins instead of fritos and cheese curls. For many years I really did believe that all the goodness in my sandwiches was in the crust. To this day, melrose on white bread is an exciting treat.

I used to live in the same flat building as a friend of mine and every now and again, to my pleasure, she would make sweetcorn fritters. So, when we went away to hang out in a log cabin next to a river for a weekend, I asked her for the recipe (thanks Sarah, I hope you don’t mind me sharing!).

We had some fresh chillies from Durban and some dhanya which we added. Sarah’s recipe called for half a finely chopped onion, but we had some red spring onions from another friend’s garden (thanks Alex).


  • 1 tin creamed corn
  • 1 egg
  • 2/3 cup flour
  • 1/2 teaspoon baking powder
  • 1 giant red spring onion (or 1/2 onion – finely chopped)
  • a couple tablespoons of milk to get a runnyish consistency
  • finely chopped green chilli
  • finely chopped dhanya
  • grated parmesan

Finely chop the onion, chillies and dhanya. Crack the egg into a bowl. Add the tin of sweetcorn. Mix the egg and sweetcorn together. Add the flour and baking powder and mix through. Add the greens and mix.

Fry a large tablespoon at a time in oil and drain on a piece of newspaper. Grate parmesan on the top.

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2 Responses to Dhanya and green chilli sweetcorn fritters with grated parmesan

  1. astrid says:

    sounds / looks good! Poor junk-food deprived person….
    what if you were to replace the flour with gram flour – for more protein? I will experiment….

  2. Sarah says:

    since we now have a gluten-intolerant person in the family, we sometimes make tehm with potato flour – not sure its any healthier though.

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