Sweet corn and polenta fritters

Sweet corn fritters with polenta

These sweet corn and polenta fritters are crispy on the outside and soft inside with little pockets of sweetness from the corn and savory ribbons of cheesiness. Perfect with soup or on it’s own as an appetiser.One of my mother’s go to Ramadhan treats for iftar were fritters… any type of fritter since they were easy to make and delicious eaten with soup or boeber. Her favorites were sweetcorn or banana, and I thought of her as I was making these, remembering her advice.

For the fritters you may use any cooked polenta or some cold leftovers if you made the Mieliepap porridge recipe. The polenta adds a firmness to the fritter that makes it more substantial than normal fritters and suitable as an accompaniment to soup in place of bread. The addition of cheese adds a savory upgrade that goes well with the sweetness of the corn.

With this recipe though I much prefer the onion marmalade or avocado crema with the veal bacon that the traditional cinnamon sugar.

Sweet corn and polenta fritters

Sweet corn and polenta batter

Sweet corn and polenta fritters

Sweet corn and polenta fritters

Sweet corn and polenta fritters

Getting all dressed up

Sweet corn and polenta fritters

Sweet corn and polenta fritters

Razena Schroeder
Pillowing fritters, crispy on the outside and soft on the inside with little bursts of sweet corn.
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine Cape Malay
Servings 30
Calories 81 kcal


  • 140 grams cooked polenta corn meal or mielie meal
  • 50 grams fine granulated sugar approximately 60 ml or 1/4 cup
  • 2 large eggs
  • 165 grams sweet corn kernels not creamed corn
  • 220 grams self raising flour approximately 500 ml or 2 cups
  • 1 teaspoon baking powder
  • 155 ml milk
  • 1 ½ cup grated cheese I used Emmenthal
  • Salt to taste
  • 1 ½ cups cooking oil


  • In a mixing bowl whisk the sugar and eggs until light and fluffy.
  • Add the cooked polenta and whisk to ensure there are no lumps.
  • Add the sweet corn and stir to combine.
  • Sift in the flour and baking powder and mix alternately with the milk until the batter is smooth.
  • Fold in the grated cheese.
  • Fry the fritters in shallow oil, about 5 millimeters deep and turn when golden and the top is bubbling.
  • Place on to absorbent kitchen paper to absorb any excess oil.
  • Serve hot sprinkled with desired toppings


If you do not have mielie meal, corn meal or polenta, using the same quantity of other ingredients you may add 30-45 ml (approximately 2-3 tablespoons) extra milk, if required. 
For toppings:
  • Avocado crema
  • Red onion jam and crispy veal bacon
  • Harissa yogurt 


Serving: 0gCalories: 81kcalCarbohydrates: 9gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 17mgSodium: 41mgPotassium: 49mgFiber: 0gSugar: 2gVitamin A: 95IUVitamin C: 0.3mgCalcium: 55mgIron: 0.2mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword halaal recipes, simple recipe, vegetarian
Tried this recipe?Let us know or tag @TantaliseMyTasteBuds on Instagram if you loved our recipes and remember to subscribe to our mailing list.

If you liked the recipe above please consider rating the recipe and leaving a comment below. Also keep in touch on Facebook, Twitter, Pinterest and Instagram for more updates.

Don’t forget to share the recipe with your family and friends and #tantalisemytastebuds if you share one of my recipes that you made on Instagram!

Want more? To get new recipes delivered straight to your inbox, join our club and subscribe to Tantalise My Taste Buds.

You Might Also Like


  • Reply
    Uma Srinivas
    May 16, 2016 at 3:53 am

    These sounds interesting! I like to try this soon, i have big bag of polenta 🙂

    • Reply
      Razena Schroeder
      May 16, 2016 at 9:02 am

      I love them. Let me know what you think when you have tried it 🙂

    Leave a Reply

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.