Recipes / Breakfast / NZ corn fritters, sweet chili & sour cream

NZ corn fritters, sweet chili & sour cream

Name: NZ corn fritters, sweet chili & sour cream
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 2 servings
Cuisine: New Zealand
Ingredients: 300 g fresh or canned sweetcorn kernels, well drained; 3 spring onions (scallions), thinly sliced; 2 eggs, large; 80 g plain flour (all-purpose); 0.5 tsp baking powder; 0.5 tsp salt; 1 pinch black pepper; 2 tbsp neutral oil, for frying; 4 tbsp sweet chili sauce, to serve; 4 tbsp sour cream, to serve

Thick, golden corn fritters loaded with spring onion and sweetcorn — pan-fried until crisp on the outside and tender within. Served with sweet chili and cold sour cream. The New Zealand café staple.

Published May 14, 2026 · 3 min read · Braffess Kitchen

Prep

6 min

Cook

14 min

Serves

Level

Easy

NZ corn fritters, sweet chili & sour cream - New Zealand breakfast recipe

Method

Make the batter.

In a large bowl, combine the corn kernels, spring onions, eggs, flour, baking powder, salt, and pepper. Mix until just combined — the batter should be thick and hold together.

Note. If it looks too wet, add another tablespoon of flour. The batter should not pour — it should drop from a spoon.

Heat the pan.

Heat a large non-stick frying pan over medium heat. Add 1 tablespoon of oil and let it heat until shimmering.

Fry the fritters.

Spoon heaped tablespoons of batter into the pan, pressing each gently into a round about 1.5 cm thick. Cook for 2–3 minutes until the edges are set and the underside is deep golden. Flip and cook for 2 minutes more.

Note. Do not crowd the pan — 3–4 fritters at a time. Crowding drops the temperature and you get steam instead of crust.

Keep warm and serve.

Transfer to a warm plate lined with paper towel. Cook in batches. Serve hot with sweet chili sauce for dipping and cold sour cream alongside.

A note. Fresh corn gives the best texture and sweetness — cut the kernels straight off the cob. Canned corn works well; frozen is fine if thoroughly drained.

Rate this recipe

Join the Club to rate →