These low calorie corn fritters are quick and easy to make, have loads of corn flavor and have the perfect ratio of corn to batter, making them crispy but not doughy.
Save This Recipe!
Enter your email below and I'll send this recipe link straight to your inbox so you'll always have it handy!
Flavor and Texture
I'm pretty picky about the flavor and texture of my corn fritters. My pet peeves are when you can't really even taste the corn because its like a pancake instead of a fritter. Which by the way you might like to check out my easy protein pancakes or banana pikelets for another great breakfast option.
What makes these low calorie corn fritters different is that they are not doughy like some corn fritters that are made with plain or all purpose flour.
Instead this recipe uses a combination of cornstarch (or cornflour) and cornflake crumbs, which are those yummy crumbs that are often used to coat chicken, giving it that crispy, crunchy golden exterior.
Recipe Highlights
- Each corn fritter is just 87 calories
- Recipe makes 10 generous sized corn fritters
- Eat them for breakfast, lunch or in between
- So much corn flavour it tastes like eating corn off the cob from one of those food trucks you see at the markets!
When making this recipe, you'll notice how thin the batter is. It's not like a pancake batter where you see alot of liquid.
There is actually very little liquid. It might even look like there isn't enough. But there is. I've made this recipe countless times and as soon as that "batter" hits the pan it works it magic to create the perfect golden fritter.
Ingredients
I don't recommend using creamed sweet corn as it tends to disappear in the batter and you loose the taste of the corn. Plus it is harder to get them crispy because of the moisture.
How To Make
- Mix Ingredients: Combine all ingredients in a large bowl, stirring until well mixed.
- Preheat Pan: Heat ¼ inch of vegetable oil in a skillet over medium-high heat until hot.
- Cook Fritters: Drop spoonfuls of batter into the oil, flatten slightly, and cook in batches for 1-3 minutes per side until golden and crispy.
- Drain and Serve: Remove fritters and drain on paper towels.
Top Tip
The number one tip for making low-calorie corn fritters is to use minimal oil. Instead of deep-frying, I use a light brush of oil on the skillet adding a little at a time as I cook the fritters, making sure it's hot enough each time before I drop the batter in.
You could also use a non-stick vegetable spray to achieve a crispy texture with significantly fewer calories.
Check out these low calorie energy balls and low calorie brownies for more healthy snacks.
3 Delicious Addins
Sometimes I love keeping my corn fritters super basic, especially if I'm having them with a side of salsa, but other times I'll add in something extra. My favourites are:
- Diced coriander/cilantro
- A pinch of garlic salt
- A little hit of parmesan
Enjoy with a couple spoonfuls of guacamole, a bit of sour cream, or a tomato salsa!
I could easily eat 3 of these for breakfast on their own, but if serving with a side, probably 2 would hit the sweet spot!
Low Calorie Corn Fritters
Ingredients
- 2x 240g cans corn, drained - (2 x 14 oz cans)
- ¼ cup cornflour or cornstarch
- 2 tablespoons cornflake crumbs
- 1 large egg
- ¼ cup milk
- ¼ teaspoon bicarb soda (or baking soda)
- ¼ teaspoon sea salt
- ¼ teaspoon smoked paprika
- ¼ cup vegetable oil
Instructions
- Mix Ingredients together: In a large bowl add 2x 240g cans corn, drained , ¼ cup cornflour or cornstarch, 2 tablespoons cornflake crumbs, 1 large egg, ¼ cup milk, ¼ teaspoon bicarb soda (or baking soda), ¼ teaspoon sea salt, and ¼ teaspoon smoked paprika, stirring with a spoon until combined.
- Preheat the Pan: Heat ¼ cup vegetable oil in a non-stick or cast-iron skillet over medium-high heat. Make sure the oil is hot enough before adding the batter. You can test the heat by dropping a small amount of batter into the oil; it should sizzle and float to the surface.
- Cook the Fritters: Drop a large spoonful of the batter into the hot oil, pressing them down slightly to flatten them into small patties. Cook in batches to avoid overcrowding. Fry for about 1-3 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
- Drain and Serve: Remove the fritters from the skillet and place them on paper towels to drain excess oil.
Notes
- Use a High Heat: Preheat your skillet or pan over medium-high heat before adding the fritter batter. A hot pan helps create a crispy exterior.
- Don't Overcrowd the Pan: Cook fritters in batches. Overcrowding the pan lowers the temperature and can make the fritters soggy.
- Don't Flip Too Soon: Let the fritters cook undisturbed until the edges start to look golden and crispy. Flipping too early can prevent them from crisping up properly.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
Toni McAloon says
Not sure if this is a timely response to the person asking what rocket is but it is also known as arugula her in the US.
Susanne says
These turned out delicious!! This recipe is a keeper for sure!
Lynne Smith says
Hey there. Made these last night for dinner. Also added zuccani. mushroom and parmesan cheese. I had to add another egg, more milk and almond flour. We ate them with sour cream, tomato salsa, avocardo and bacon and a salad of lettuce, carrots and red cabbage. I live with my sons. They must have been good because not only did they eat what was on their plates the one I had left for my lunch today with a piece of bacon has magically disappeared.
Karen says
I’m trying the corn fritters tomorrow. One question about the suggested condiments. What is Rocket?
Kim says
Hi Karen,
Rocket is a salad green, similar to spinach leaves and has little bit of a peppery taste. Not sure where you're located, but it's something that is available in supermarkets in Australia. If you can't find rocket, I'd recommend substituting with baby spinach.
Cheers,
Kim