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Sweetcorn Fritters

These tasty sweetcorn fitters often make an appearance on our Mexican courses. They are particularly delicious served as a snack or appetizer with guacamole and fresh salsa.

Sweetcorn Fritters

Sweetcorn Fritters


  • 75g plain flour
  • 60g fine cornmeal
  • 1 tsp baking powder
  • pinch of chilli powder
  • pinch of paprika
  • pinch of salt
  • 1 egg
  • 250mls milk (approx)
  • 125g frozen or fresh corn
  • 1 spring onion, chopped
  • 1 tbsp olive oil
  • small handful coriander, chopped
  • sunflower oil for frying


  1. Sieve the flour, cornflour, baking powder, chilli, paprika and a pinch of salt into a large mixing bowl.
  2. Whisk in the egg and milk until you have a batter about the consistency of double cream.
  3. Fold in the frozen or fresh sweetcorn, chopped spring onion, olive oil and a handful of chopped coriander and don’t mix too much.
  4. Heat a heavy bottomed frying pan with a little sunflower oil. Drop a spoonful of the fritter mix into the pan (either bite sized or jumbo!) and fry until golden, flip over and cook the other side. 
  5. Serve as an accompaniment to a chilli or as a starter or snack with a tomato salsa, minty yoghurt dip, or guacamole and sour cream.
  6. Can be reheated in the oven when needed.

Tips: If using fresh sweetcorn cobs, peel off the outer sheaf and pull away the hairy strands. Then with a small sharp knife carefully slice off the kernels. 

Sweetcorn Fritters