Sweet corn and polenta fritters

Sweet corn and polenta fritters

Course: Snack
Cuisine: Cape Malay
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 30
Calories: 81kcal
Author: Razena Schroeder
Pillowing fritters, crispy on the outside and soft on the inside with little bursts of sweet corn.
Print Recipe


  • 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 1/2 cup grated cheese I used Emmenthal
  • Salt to taste
  • 1 1/2 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¬†


Calories: 81kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 41mg | Potassium: 49mg | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 0.2mg