Brunch just got exciting with these hot honey sweetcorn fritters! They’re crisp on the outside, soft on the inside and packed full of flavour!
Brunch is one of my favourite meals, and so fun to make relaxed at home! These hot honey sweetcorn fritters are my new favourite, and they keep so well making amazing leftovers to snack on too! These fritters don’t have a crazy long ingredient list, but they do include a very important ingredient (and my current obsession); hot honey! If you haven’t tried it yet, make this recipe the first time you do!! Promise it will change your life, and these fritters will be on your weekly rotation for sureee!
Key Ingredients You’ll Need
- Tinned/Fresh Sweetcorn – Tinned sweetcorn is definitely easiest to use, as you’ll likely have a tin sitting lost in your store cupboard! But fresh works well too! I wouldn’t advise using frozen for this recipe.
- Eggs – Eggs are what help bind the fritters together and if you’re feeling particularly fancy you can poach or fry some extra eggs to go on top of your fritter stack! I had a fried egg the first time I tried this recipe, and the runny yolk worked perfectlyyy with the crispy fritter.
- Hot Honey – You can buy hot honey or chilli honey like I’ve done for this recipe from most supermarkets, or you can make your own! With the amount I get through I definitely need to start making it!!
How to make hot honey sweetcorn fritters
Making these fritters is super easy and comes together really quickly – which is exactly what you want for a breakfast/brunch! It’s a simple batter that’s then shallow fried until crisp, golden and delicious!
Making the batter
To make the batter you’ll need a large mixing bowl and a food processor. The food processor is to blitz up some of the sweetcorn into a creamy paste, which is what gives the fritters the most delicious texture. Trust me, I tested it first without blitzing and it really wasn’t as good.
So firstly you need to briefly whisk the eggs and milk together in the bowl, just to break up the egg yolks and get it combined. Then half the sweet corn can be added to the bowl whole, and the other half blitzed in a food processor with a couple of teaspoons of water. The water helps it to break down and become a creamy paste. It may take a few minutes to get the desired texture, so just leave it running while you start chopping the spring onions and parsley!
Once your sweetcorn paste is ready, add that to the bowl too along with flour, salt and pepper and the hot honey! I’ve included two tablespoons in the recipe, but if you’re not big on spice you could halve that. I don’t personally think hot honey is that spicy, but you make that call for yourself! You can always drizzle more on when you’re plating up after all!
Whisk that all together, and that’s it. Your batter is ready! It will look thin and a little lumpy, but I promise you it will be delicious.
Frying the fritters
To give the fritters the crisp exterior and soft interior that we all know and love, you need to shallow fry them. I know frying food can seem a little daunting, trust me I’ve been there! But shallow frying is really not that scary, and so long as you keep an eye on the temperature of the oil and don’t leave it unattended you’ll be absolutely fine!
So, first things first you need a good heavy bottomed saucepan that has sides. This is important, as the thicker bottomed your pan the less likely you are to burn the fritters. Then you need to pour enough oil in that the base of the pan is entirely covered. You can use any neutral oil here, so vegetable, sunflower or corn. Then place over a medium-high heat.
You’ll know when the oil is ready to use as it will appear like it’s starting to bubble and will have a shimmery sheen to it. You can also test it by dropping a little bit of batter into the oil and seeing if the oil bubbles around it. If so, it’s ready!
Each fritter should be about two tablespoons worth of batter, and I would only recommend frying two or three at a time. You don’t want to crowd the pan, and it also makes them much easier to flip!
The fritters need about 1-2minutes on the first side, then 30seconds on the other side. They’ll turn nicely golden brown, and will look so good you’ll want to tuck in straight away! But don’t, as they’ll be SO hot!
Then you just need to repeat the process until all the batter is used up! Make sure to keep an eye on the temperature of the oil, and consider turning it down after a few rounds so that it doesn’t continually get hotter and you burn your fritters!
You’re then ready to tuck in!! You can fry or poach some eggs to have on top of your fritter stack, or you can just drizzle with more hot honey.
Tips & Tricks
A food processor would definitely make it easier, but you can totally still make the fritters. Instead of blitzing, you could mash the sweetcorn in a bowl until you get a paste consistency.
The fritters are designed to be eaten warm, straight from frying. However, they do keep really well in the fridge for 2-3 days and can either be re-heated or eaten cold. They’re delicious either way!
Of course you can, but the flavour profiles won’t be as good! I would urge you to halve the amount used rather than remove it entirely.
These hot honey sweet corn fritters are so easy and quick to make, but so tasty and a real crowd pleaser! You can eat them stacked up as the main brunch, or as a side to bacon and eggs or even as mid-morning snack eaten cold from the fridge! The sweetness from the corn pairs so well with the spicyness of the hot honey, and that crisp exterior and soft interior is so so good! I really hope you love these too!
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Hot Honey Sweetcorn Fritters
Ingredients
- 3 large eggs
- 40 ml milk whole or semi-skimmed
- 260 g sweetcorn fresh or drained weight from tin
- 3 spring onions
- 1 tbsp fresh flat-leaf parsley
- 90 g plain flour
- 2 tbsp hot honey plus more to drizzle
- vegetable/sunflower oil for frying
Instructions
- To make the batter: Crack the eggs into a large bowl, then pour in the milk and whisk together briefly. Then drain the sweetcorn (if using from a tin), and add half to the bowl. Blitz the other half in a food processor with two teaspoons of water until creamy – this will take a little while. Then add to the bowl.
- Thinly slice the spring onions and finely chop the parsley, add both to the bowl. Finally, add the flour, salt and pepper and the hot honey to the bowl and whisk together until well combined.
- To shallow fry: Pour enough oil into a large high-sided frying pan to cover the base, then place over a medium-high heat. Wait until the oil begins to bubble, then spoon approx. two tablespoons of batter for each fritter into the oil. (Only fry 2/3 fritters together at the same time, so theres enough room for them.) Fry for 1-2 minutes on the first side, then carefully flip over using a spatula and continue to fry for a further 30sec-1minute. Then remove from the oil and either place onto kitchen towels to drain, or onto a cooling rack. Then repeat the process with the batter, until you've used it all up and made 10 fritters. You may need to turn the heat down on the oil over time, to keep it from getting too hot.
- Serve with a drizzle more hot honey, and fried or poached eggs if you desire.
