Chicken and Sweetcorn Fritters

Total Time
15 mins
20 mins

A nice twist on my usual sweetcorn fritters.

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  • 2 12 cups shredded cooked chicken
  • 310 g corn kernels, drained
  • 1 small red capsicum, finely diced
  • 12 bunch english spinach, well washed, leaves shredded finely
  • 2 tablespoons flour
  • 6 eggs, lightly beaten
  • 14 cup oil


  1. Heat oven to 160c.
  2. Place chicken, corn, capsicum and spinach in a large bowl.
  3. Stir in the flour and eggs and season with salt and pepper. Mix well.
  4. Heat half the oil in a large non-stick frying pan.
  5. Using ¼ cup of mixture for per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 3 to 4 minutes each side or until golden and firm to touch.
  6. Drain on a rack over kitchen paper and keep warm in oven whilst cooking remaining fritters.
  7. Add additional oil to pan as needed.
  8. Serve with a salad of mixed leaves, tomato and cucumber.