buttermilk corn fritters


I’m listening to the breeze. It’s whisper-soft and gentle, fragrant with the smell of nearby eucalyptus trees, dust and fresh rainfall. The sun is high in the sky, casting patches of shadow on grass as a nearby emu ambles along a wire fence.

As you may have guessed, this post hasn’t been written from the common confines of our shoebox apartment (contrary to popular belief, emus and kangaroos don’t wander free in Australian capital cities). Two days ago, my husband and I packed our bags for a weekender in Dunsborough, a quiet town 254km south of Perth on the shores of Geographe Bay.   leaflandscape

Dunsborough is a beautiful place, known for its white sand, artisan food stores, aged timber and quality wines. It’s a popular weekend escape for Sandgropers of all ages, particularly due to its close proximity to Margaret River, a premium wine region surrounded by world-class surf beaches and rugged timber forests.

We were lucky enough to score a last minute invitation to a friend’s farm stay property, five minutes from Dunsborough town centre and one minute away from the famous Simmo’s ice creamery. We arrived late on Friday night in a flash of headlights and immediately felt… different. All the troubles of the week faded into a fragrant tumble of eucalyptus, scratching happy chickens and fresh figs from the tree, the latter eaten with local honey and foraged sprigs of mint.


Over the past two days, we’ve spent hours at the beach, sunbathing and searching for tiny crabs before barbecuing fresh-caught fish on a gas camp stove. We’ve played the guitar in the moonlight, swirling glasses of wine whilst singing along to the chirp of crickets in nearby grass and the boom of the local emu.

After sleeping on creaking mattresses we’ve woken to natural light before eating fresh farmyard eggs and bacon cooked on an outdoor barbecue. It’s been perfection, in holiday form, made better by the presence of lifelong friends who in my opinion are some of the best people on the planet.


I’m writing this last paragraph two days after our return to Perth. It’s 7.00am, the sun is casting a warm glow through the window and my mind is flickering towards my office and the growing pile of paperwork requiring my attention. However, I can’t finish this post without the addition of a recipe, so below you’ll find a breakfast dish that was developed, cooked and devoured in the fresh air during our weekend in Dunsborough.


These corn fritters are crispy on the outside, soft on the inside and flaked with juicy nuggets of golden sweetcorn. They’re deliciously versatile, made even better during our time away by the addition of fresh organic eggs, hand-picked garlic chives and dried chillies (the latter were grown and harvested by my friends Patti and Mel). We enjoyed our fritters with smoked salmon, fried eggs (I attempted poaching over a camp stove but failed dismally), tomato chutney, lemon-infused sour cream, spinach and avocado. I’ve included some recipe additions and variations under ‘notes’ below if you’re feeling adventurous.

However you try them, I hope you enjoy these corn fritters as much as we did. Oh, and if you’re a Perth city slicker, I’d highly recommend a trip to the country. It’s refreshing for the body, mind and spirit… the way nature intended.


Buttermilk Corn Fritters

Adapted from this recipe by Dixie Elliott

Makes approximately 12, 6-8cm diameter fritters

  • 1 cup self-raising flour
  • ½ cup buttermilk
  • 2 free-range eggs, lightly beaten
  • 315g creamed corn
  • 400g sweetcorn kernels (equivalent to 1 large sweetcorn cob, kernels removed, or 420g can corn kernels, drained)
  • ¼ cup chopped garlic chives
  • ¼ cup finely grated Parmesan cheese
  • 1 tsp chilli flakes
  • sea salt
  • white pepper
  • unsalted butter and olive oil, to fry

Sift flour into a large bowl, then make a well in the centre. Fold in your liquid ingredients: buttermilk, eggs and creamed corn. Taste, then season with salt, pepper and chilli flakes. mixmont

Add in your corn kernels, chives and parmesan, then fold until just combined. Your mix is now ready to fry.

Warm a heavy-based, non-stick frypan over medium heat. When hot, remove from heat before adding a tablespoon of unsalted butter and some good quality olive oil. When the butter has melted, return the pan to the heat and add heaped tablespoons of the mixture, three at a time. Use the back of a spoon to shape the fritter mixture into 6-8cm diameter rounds.


Cook your fritters until the edges begin to crisp up and small bubbles start appearing in the mixture. Flip them over carefully with a slotted spatula. Cook for a further 2-3 minutes, or until the fritters are crisp on both sides, lightly browned and firm to the touch. If it’s a cold day, I’d recommend placing your cooked fritters in a slow oven (150 degrees C/300 degrees f) to keep warm whilst you begin your next batch.

Drain on paper towels before serving 2-3 fritters per person. Great accompaniments include lemon-infused sour cream, crème fraiche, smoked salmon or crispy bacon, poached eggs, fresh herbs, sliced avocado and tomato chutney.



  • Corn is a great source of dietary fibre whilst being low in saturated fat, cholesterol and sodium. It also contains beneficial amounts of thiamin, niacin (B vitamins), vitamin C, potassium and folate. However, being high in starch and natural sugars, it’s definitely not a low carbohydrate food (which is why it’s used to make sweet corn syrup). Watch your intake if you enjoy being sedentary!
  • If you’re feeling inventive, these fritters are very open to adaptation. Great additions to the basic fritter mixture include small pieces of crispy bacon, extra cheese (crumbled feta is fantastic), finely chopped herbs (try parsley or coriander), spices (try some cumin and coriander seeds for a deliciously Middle Eastern twist) or for extra nutritional value, grated carrot.
  • For a Southern American version, omit the chilli, pepper and chives from your mixture and mix in 1 tsp caster sugar before frying. Serve with crispy bacon and maple syrup or honey for a classic sweet-and-salty hit. Yum. Oh, and please don’t deep-fry them. It’s not necessary (repeat after me: you are not Elvis).
  • If you’re a vegan, I’ve found a deliciously suitable corn fritter recipe just for you. It’s by Nancy at The Sensitive Pantry and utilises an egg replacer alongside coconut milk and sorghum flour. I haven’t test-driven it yet, but I have absolute faith in this woman’s abilities. She is the queen of cooks for those with food allergies and intolerances.  forkplate

38 responses

    • Thanks Johnny, they’re definitely delicious! Fennel seeds sound like a perfect addition. I might give that a go… possibly with some dill and lemon to compliment the smoked salmon. Thanks as always for your feedback :)

    • Thanks lovely. We need to eat these together for brunch one morning… seems like ages since we’ve sat on your verandah in the sunshine. Have you made the eggs-in-bread-baskets recipe again yet? x

    • Haha, I’ll take that as a compliment… though I do apologise for inflicting hunger upon you at a late hour! Thanks for commenting Richard. I just browsed through your ceviche recipe and now the sandwich I ate for lunch has been reneged to the ‘decidedly boring’ category… sad face.

  1. Thank you for sharing your wonderful trip to the south of Perth. I am so jealous that you can taste all the fresh ingredients at the farm. And the photo of fresh figs is driving me mad! I love figs. And I would really like to try your recipe. I’m sure it will taste as delicious in my shoe box apartment. ..danny

    • Aw, you’ll have to come visit Perth some day Danny. I think we ate at least 30 figs over the course of the weekend, possibly more! Oh, and it’s true, recipes like these aren’t quite the same when cooked in the confines of an apartment block, but hey… it’ll still be delicious. Let me know how you go (shoebox apartment owners unite!)

      • I’ve been to Perth many years ago and the south-west area but not Dunsborough. I should revisit again and would love to check out your wonderful recommendation. :-)

    • Hi Lisa, thanks for the comment… I appreciate it! I just took a look at your gorgeous saffron red pepper hollandaise recipe. Wow. I’m definitely going to try it for our next weekend breakfast cook-up, hopefully with some farm-fresh eggs. I’ll be following you from now on! x

    • Thanks lovely. Haha… yep, the good thing about corn fritters is that they’re made with very common pantry ingredients! I love brunch. We’ve still got about 15 eggs left in the fridge (given to us during our stay at the farm!) so I might whip up an omelette this weekend! x

    • It was a gorgeous weekend Nicole! I think you would’ve loved it in Dunsborough – plenty of sea, sand, cold beer and cheap eats! This might sound silly but living in Australia, I love the odd rainy day (we don’t get enough of them, unfortunately… which means we’re on water restrictions ALL.THE.TIME). I pretty much run to the cupboard for a cosy blanket then snuggle on the couch with a good book and hot chocolate!

    • Thanks lovely. I wish you could’ve tasted those figs… pretty much the best I’ve ever had! We’ll be going back to Dunsborough in April and if they’re still ripening I’ll bring some home for you. Hugs x

  2. These look wonderful! I haven’t made corn fritters in years and you are reminding me how much I love them. Thank you for sharing! Sounds like a wonderful weekend away, too!

    • Hello lovely Sally! Thanks for visiting my blog… haha, this was me revisiting corn fritters after a very long time. They’re definitely delicious. Easier to make than I remembered (probably cos I’m a little bit older now!) and a definite crowd pleaser! x

  3. I have never eaten corn fritters, but I been reading many recipe, never got around to doing them. You and your camera is a great team. You take fantastic shots … so I like very much where I landed … and book in here … a kingsize room for single use, please.

    • Haha, thanks so much for the comment Viveka!! You should definitely try corn fritters… they’re really easy and so delicious (especially when loaded with lots of cheese!). I love taking photos but I get pretty frustrated with the little Canon point-and-shoot that I’m using at the moment. Oh for a DSLR…! Your opinions mean a lot though. I LOVE your photography. I’ll definitely reserve you a kingsize room… bed and breakfast maybe, with corn fritters? :)

  4. I’m a little late in commenting, but it sounds like you had a perfect weekend getaway! Your photos are gorgeous, and the corn fritters sounds like something I want to try out! I would have been impressed if you were able to poach eggs over a camp stove though :P

    • Thanks lovely. Haha, yep… I tried cooking it really, really slowly to prevent it overcooking and… argh. I gave up. It’s so hard to control the heat on a camp burner! But despite cooking difficulties, it truly was a beautiful weekend away. So relaxing. Can’t wait to go back there :)

    • I think smoked salmon makes everything better. Well… in a savoury sense (not sure that it’d taste that great with ice-cream… though perhaps Heston Blumenthal would disagree!). Hope that your batch turns out perfectly if you end up making them! xx

    • Aw, thanks lovely. Haha, I do like quite ‘artsy’ angles when I take photographs. I’m also addicted to macro shots. Love your photos though… maybe when I get a DSLR I can match your standard! Thanks for taking the time to comment. Love your blog! :)

      • Not a problem, as long as we like yuor ‘artsy’ angles ;) It is incredible what a talent you are, I just try to imagine what will you do with DSLR…all the best with your work in the future, I’ll be happy to follow you! ;)

    • Hi Carole, thanks for the comment. What are you wanting to link the recipe up to? I’d probably have no problem with it, either way! I had a look over your blog and it’s lovely :)

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