Sweetcorn Fritters

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Serves: 2

Prep: 10 minutes

Cook: 10 minutes


  • 200g sweetcorn, drained
  • 50g courgette, grated
  • 5 eggs (1 for the fritters and 4 for poaching/frying)
  • 1 tsp smoked paprika
  • ¼ – ½ red chilli, deseeded and finely chopped
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • Handful of fresh coriander, roughly chopped
  • 30ml almond milk
  • 50g coconut flour (substitute ground almonds if desired) 1–2 tbsp coconut or olive oil for cooking


  1. Combine all the ingredients (except the cooking oil and 4 of the eggs) together in a bowl to form a thick batter.
  2. Heat the oil in a pan on a medium heat then spoon in 4 burger size mounds of the mixture, ensure they are spaced apart in the pan or cook in two batches. Don’t add too much mixture as you need to flip the fritters.
  3. Cook for 2–3 minutes on each side until golden brown before turning and repeating on the other side.
  4. As the fritters cook poach or pan fry the remaining eggs to serve on top of the fritters. Add fresh coriander and chilli to serve.