Corn cakes

I’ve been making these for the kids on and off over the past 6 months – as a corn reinvention. They pretty much always get eaten – by both parties which is great as one won’t normally touch corn. Then I discovered I really like them too, so I’ve just continued making them. They are very easy to make and to eat. Almost like a corn flavoured blini. Just add some smoked salmon and a martini and you over 18 year olds could have a cocktail party later on.


This recipe has been adapted from Annabel Karmel, in her book The Fussy Eaters Recipe Book. My kids match the criteria for this book, and it’s been very helpful. Her Hidden Vegetable Spaghetti Bolognese is genius. Five vegies snuck in there – and no one is the wiser.

So back to the corn cakes. I cook up a batch of these and then freeze what the kids don’t eat. I let them cool, then put in layers separated by baking paper, in a sealed plastic container, or ziplock bag. To serve the frozen ones, pre-heat the oven to 180 degrees celsius, then put the frozen cakes on a baking sheet, and cook for about 8 minutes until hot.

Not that I’ve done this – but I suspect you could add other vegies in there – like some grated zucchini or other non-colourful vegie. Depends on how vegie aware/phobic your people are. This recipe makes between 10 – 15 fritters – depending on size.


30g GF plain flour
1/2 teaspoon GF baking powder
1/4 teaspoon salt (optional)
1 large egg
2 or 3 cobs of corn, kernels cut off
2 spring onions, finely sliced
2 tablespoons olive oil, for frying

What to do

Mix: put all the ingredients except the oil into a bowl and whizz everything together using a food processor, for about a minute to make a batter.

Cook: heat some of the oil in a large frypan. When it’s hot, add in tablespoons of the batter. Cook for about 1 – 2 minutes in batches, until golden on the underside. Carefully turn them over and cook for another minute on the other side.

Serve: drain on paper towel before serving. We usually have these with chicken or fish fingers. Or smoked salmon and a martini, if you’re over 18.