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Sweetcorn fritters with new potatoes & salsa

Sweetcorn fritters with new potatoes & salsa


The salsa adds a delicious tangy twist to these moreish fritters

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1728kj 410kcal
  • Fat
    Low 15%
  • Saturates
    Low 15%
  • Sugar
    Low 11%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 64g

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  • 750g pack Co-op baby potatoes, quartered
  • 2 Co-op British free range eggs
  • 150g Co-op self raising white flour
  • 20ml Co-op whole milk
  • 198g can Co-op naturally sweet sweetcorn in water, drained
  • 1 tbsp rapeseed oil
  • 10g Co-op unsalted butter
  • Zest and juice of 1 lemon
  • 1 tbsp wholegrain mustard
  • Handful coriander, chopped
  • 100g Co-op wild rocket
  • For the salsa
  • 250g Co-op cherry tomatoes, quartered
  • 1 red onion, sliced
  • 2 tbsp red wine vinegar
  • Juice of 1/2 lemon


  1. Simmer the potatoes in a pan of boiling water for 15-20 mins, until cooked
  2. Meanwhile, make the salsa
  3. Put the tomatoes, onion, red wine vinegar and lemon juice into a bowl and mix
  4. Chill in the fridge while you make the fritters
  5. Put the eggs, flour and milk into a large mixing bowl and whisk together
  6. Add the sweetcorn, season, then whisk again
  7. Add a splash more milk if you think the mixture needs loosening
  8. Add the oil to a large frying pan over a medium-high heat and scoop 2 tbsp of the mixture at a time into the pan
  9. Cook the fritters in batches for 2 mins on each side, until golden
  10. Once the potatoes are cooked, drain them, then toss through the butter, lemon zest and juice, and mustard
  11. Add the salsa and mix again
  12. Serve with the fritters, sprinkled with the coriander, with the rocket on the side

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