Golden, crisp and packed with flavour, these Healthy Betty Corn Fritters are a nourishing twist on the classic favourite. Sweet corn is paired with my signature Black Betty Bam for an irresistible umami boost, creating gluten-free fritters that are perfect for breakfast, brunch, lunch or meal prep.

Rich in fibre, plant nutrients and satisfying protein, they’re equally delicious topped with avocado, smoked salmon, poached eggs or a fresh tomato salsa.

Blended with fresh herbs, spring onions and a hint of smoked salt, they’re quick to prepare and naturally satisfying. Serve with a generous smear of Black Betty Bam, fresh spinach, micro herbs and a squeeze of lime for a vibrant breakfast, brunch or light lunch that’s full of flavour and ready in under 30 minutes.

Therapeutic notes

Sweet corn provides fibre, lutein and zeaxanthin to support digestive and eye health, while eggs contribute high-quality protein to help keep you satisfied. Black Betty Bam adds layers of umami together with naturally occurring B vitamins and fermented flavours that elevate the nutritional profile. These fritters make an excellent balanced meal when paired with leafy greens or avocado for healthy fats and additional antioxidants.

Serving suggestions

• Smoked salmon and dill yoghurt
• Poached eggs and avocado
• Tomato and cucumber salsa
• Rocket salad with lemon vinaigrette
• Grilled mushrooms
• Baby spinach and feta
• Chilli jam and natural yoghurt

FAQs

Can I freeze corn fritters?

Yes. Freeze between sheets of baking paper for up to three months.

Can I make them dairy free?

Yes. Simply omit the cheese or use your favourite dairy-free alternative.

Can I use frozen corn?

Absolutely. Thaw and drain well before mixing into the batter.

Can I make these ahead?

They’re perfect for meal prep and reheat beautifully in an air fryer or oven.

Breakfast with Betty – Corn fritters

Recipe by Samantha Gowing

• Total Time22 minutes
• YieldServes 2
• DietVegetarian

Golden, tasty and packed with sweet corn, these easy corn fritters are perfect for breakfast or brunch. Serve with Black Betty Bam, fresh spinach and a squeeze of lime for a fresh, flavour-packed meal.

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Ingredients

Scale 1/2x1x2x3x

2 ears fresh corn, husks removed, kernels cut from the cob (about 1 1/2 cups)

2 spring onions, roughly chopped

2 eggs

1/4 cup flat-leaf parsley, roughly chopped

1 cup plain flour or gluten-free plain flour

1 teaspoon aluminium-free bicarbonate of soda

1 teaspoon Olsson’s Smoked Salt, or your favourite salt

Pinch of chilli powder, or more to taste

1 tablespoon macadamia oil

To serve

1/4 cup spinach, sautéed or fresh

1 teaspoon Black Betty Bam

Micro herbs and edible flowers

Lime wedge or finger lime pearls

Pomegranate arils

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Instructions

1. Place three-quarters of the corn kernels into a food processor.
2. Add the spring onions, eggs, parsley, flour, bicarbonate of soda, smoked salt and chilli powder. Process for about 1 minute until just combined. Do not over-process—the batter should retain some texture.
3. Transfer the batter to a mixing bowl and fold through the remaining corn kernels.
4. Heat the macadamia oil in a small non-stick frying pan over medium-high heat until hot but not smoking.
5. Spoon the batter into the pan to form fritters. Cook for 2 minutes, then carefully flip and cook for a further 2 minutes, or until golden brown and cooked through.
6. Transfer to a paper towel-lined plate. Repeat with the remaining batter.

Notes

Spread a little Black Betty Bam onto each fritter, top with spinach and finish with micro herbs, edible flowers, a squeeze of fresh lime or finger lime, and a scattering of pomegranate arils. Serve warm.

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• Prep Time: 10 minutes
• Cook Time: 12 mins
• Category: Plant-based
• Method: Pan fry
• Cuisine: Modern Australian