I remember so vividly the first time I tasted sweetcorn fritters. My mama always used to make them for lunch on a Saturday and I just remember thinking that I had never tasted anything so delicious. Still hot from the pan, they were so wonderfully crispy but light at the same time. Complete magic and I was hooked.

She would serve them as part of what we called a scrummage lunch where there are just lots of delicious things on the table and everyone can help themselves to a little bit of this and a bit of that. My absolute favourite way to eat!

I’m not surprised that sweetcorn fritters make an appearance in Ainsley’s house every weekend or that his friends semi-demand them! They are so good and in you are ever in doubt as to what to serve people - everyone seems to love them so they are a safe bet.

I love the sound of using the creamed corn as well as the sweetcorn - such a good idea and as soon as I had mixed the batter according to Ainsley’s recipe I could tell they were going to be lovely and light. I was over the moon that he shared his recipe with us, so here it is.

Ainsley Harriott's Sweetcorn Fritters

To serve 4 people you will need

1 x 418g tin creamed sweetcorn (Ainsley recommends green giant and it just sits next to the sweetcorn in the supermarket)

1x 198g tin sweetcorn (drained)

75g plain flour

25g cornflour

1teaspoon baking powder

1 spring onion finely chopped

Sunflower oil for frying

To serve:

8 rashers bacon

4 eggs

2 handfuls of cherry tomatoes

1 avocado mashed with lemon juice, salt and pepper and olive oil


Place the creamed sweetcorn and sweetcorn kernels in a mixing bowl, stir in the flours, baking powder, spring onion and some seasoning.

Wrap the pancetta around each asparagus spear and pop onto a roasting or grill tray. Spike each tomato with a couple of rosemary leaves, (only pushing half way down)  and then place on the same tray and pop in the oven for 10-12 minutes until the asparagus is tender pancetta crispy and tomatoes are tender and the skins have split. 

Meanwhile- heat 3-4 tablespoons of oil (for each batch of fritters) in a large non-stick frying pan over a medium heat.  Add 4-6 heaped spoonfuls of the batter depending on size of pan making sure their spaced well apart using the tip of the spoon to create a nice round shape, and cook for 2-3 minutes on each side until richly golden and cooked through. Remove from the pan place on absorbent kitchen paper and keep warm while you make the remaining fritters.

Serve with crispy bacon, smashed avocado, a scattering of chopped cherry tomatoes and a poached egg.

Brunch heaven!