Gordon Ramsay’s sweetcorn fritters are crisp, golden savoury pancakes made with tinned sweetcorn, spring onions, red chilli and fresh coriander, ready in 15 minutes. The batter is one-third mixture to two-thirds filling, so every bite is packed with corn and herbs rather than dough.
The recipe is from Ultimate Cookery Course, and Ramsay shows the full method in a F Word video linked to Fit Food. He sifts the flour with baking powder first because it gives the fritters lift and stops lumps forming in the batter.
The make-or-break step is patting the sweetcorn completely dry before it goes in. Wet corn loosens the mixture and the fritters fall apart in the pan. I always drain the tin then press the kernels flat between two sheets of kitchen paper.
Gordon Ramsay’s Sweetcorn Fritters with Yoghurt Dip
Course: AppetiserCuisine: BritishDifficulty: Easy4
10
minutes5
minutes280
kcal15
minutesCrisp, savoury sweetcorn fritters from Gordon Ramsay’s Ultimate Cookery Course with a fresh chilli yoghurt dip. One-third batter to two-thirds filling for maximum crunch and flavour. Ramsay has five different fritter recipes across his cookbooks, and this is the simplest.
Ingredients
For the fritters:
100g (3½ oz) plain flour
½ tsp baking powder
1 egg, beaten
4 tbsp whole milk
Olive oil, for frying and batter
2 spring onions, trimmed and finely sliced
1 red chilli, deseeded and finely chopped
2 tbsp chopped fresh coriander
250g tinned sweetcorn, drained and dried on kitchen paper
Sea salt
Freshly ground black pepper
For the yoghurt dip:
250g natural yoghurt
½ to 1 red chilli, deseeded and finely chopped
Juice of ½ lime
3 tbsp chopped fresh coriander
Directions
- Make the dip: Mix the yoghurt, chilli, lime juice and coriander together in a bowl. Season to taste and set aside.
- Sift the dry ingredients: Sift the flour and baking powder into a mixing bowl. Season with salt and pepper.
- Make the batter: Make a well in the centre, add the egg and milk. Whisk gradually, bringing the flour into the wet mixture until smooth. Add 1 tablespoon of olive oil and whisk again.
- Add the filling: Stir in the spring onions, chilli, coriander and dried sweetcorn. Mix well until evenly combined.
- Fry the fritters: Heat a large frying pan with a glug of olive oil. Add a heaped dessertspoon of mixture per fritter, spacing them evenly. Press down lightly with the back of the spoon.
- Cook both sides: Fry for 1-2 minutes each side until golden. Work in batches and keep the finished fritters warm.
- Serve: Plate the warm fritters with the yoghurt dip alongside.
FAQs
Can you use fresh sweetcorn instead of tinned?
In Quick and Delicious, Ramsay uses fresh corn on the cob instead of tinned. He strips the kernels off with a knife, then chars them in a hot pan for 2-3 minutes before adding them to the batter. The charred flavour adds another layer that tinned corn cannot match.
He does say tinned works fine when you are pressed for time though, which is why the Ultimate Cookery Course version uses it. Just make sure you drain and dry it thoroughly because any extra water weakens the batter. Either way, avoid the sweetcorn packed in sugary water.
Why does Gordon Ramsay sieve the flour for his fritters?
In the F Word video, he says sieving is “really important” because it stops lumps forming in the batter. The baking powder also gets distributed evenly when sifted together with the flour, which gives every fritter the same lift.
Bread Street Kitchen uses three times the baking powder (1½ teaspoons vs ½ teaspoon in UCC), which makes their version puffier and thicker. The UCC fritters are flatter and crispier because of the lower ratio. Both work, though I prefer the thinner UCC version for that extra crunch.
What does Gordon Ramsay serve with sweetcorn fritters?
He gives four different options across four cookbooks. Ultimate Cookery Course pairs them with a chilli yoghurt dip. Bread Street Kitchen serves them with roasted red pepper relish, avocado purée and crème fraîche. Quick and Delicious adds a tomato, avocado and rocket salad on the side.
The Ramsay in 10 version goes full brunch: top the fritters with Ramsay’s poached eggs and chorizo. For a lighter option, serve alongside his sweetcorn soup to double down on the corn flavour. A weekend spread could also include eggy bread or his croissant French toast for something sweet next to the savoury fritters.
How do you stop sweetcorn fritters falling apart?
Three things. First, pat the sweetcorn dry on kitchen paper so it does not add water to the batter. Second, keep the batter thick, like cake mixture as Ramsay describes it, so the filling holds together. Third, do not flip too early.
Wait for the underside to set and turn golden before you touch it, which takes a full 1-2 minutes. A palette knife works better than a spatula because you can slide it fully underneath. If the fritters still break, add another tablespoon of flour to thicken the batter.
Do sweetcorn fritters keep well?
They are best eaten straight from the pan while the outside is still crisp. Within an hour the moisture from the corn softens the coating and they go limp. I would not make these ahead for that reason.
If you have leftovers, reheat in a hot oven at 200C (400F) for 5 minutes rather than microwaving, which turns them soggy. The yoghurt dip keeps for 2 days in the fridge and actually improves as the lime and chilli flavours develop overnight.
