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Chilli Smoked Corn Fritters

Makes 6-9 fritters


  • 200g Smoked Corn and Hemp Better Being Blend

  • 200g canned creamed corn

  • 1 egg, whisked

  • 1/2 cup almond milk

  • 1 tbsp olive oil

  • 1/2 bunch coriander, finely chopped

  • 1 red chilli, deseeded and diced

  • Extra olive oil for frying​


  1. Place creamed corn, egg, milk and olive oil into a food processor and pulse to form a chunky batter.

  2. Add Better Being Blend and baking powder to the mix and pulse again to form a thick batter.

  3. Pour mixture into a large bowl, fold through chopped coriander and chilli.

  4. Heat a non-stick pan to a moderate heat with a splash of olive oil.

  5. Scoop a heaped tablespoon of the batter into the pan, using the back of a spoon thinly spread batter to roughly 1cm thick.

  6. Cook for 2-3 minutes until bubbles slightly appear, then flip. Cook for another 2-3 minutes.

  7. Repeat until all batter is cooked

Serve with choice of sides; avocado, sour cream, salsa, poached eggs...

*Note* : cook 2-3 fritters at a time


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