• 410 g can Wattie's Cream Style Corn
  • 2 tsp finely chopped fresh ginger
  • 2 Tbsp chopped fresh herbs (thyme or chives are great here)
  • ½ cup self-raising flour
  • ¼ cup milk
  • ½ cup roughly mashed cooked cold kumara
  • 1 egg, separated
  • butter or oil for pan frying

1. In a bowl mix together the Wattie's Cream Style Corn, ginger, herbs, self raising flour, milk, mashed kumara and egg yolk.

2. In a clean bowl beat the egg white until stiff. Fold the egg white and kumara into the mixture.

3. Heat a little butter or oil in a non-stick frying pan (the butter helps to crispen the outside) and cook large spoonfuls over a low to moderate heat for about 3 minutes each side.

Serve with crispy grilled rashers of bacon, grilled tomatoes and a drizzle of golden syrup.

Made With

Cream Style Corn

Cream Style Corn has been a Kiwi favourite for generations. Wattie’s uses only the finest Hawke’s Bay corn for a cream style corn that is full of goodness, flavour and taste.

Rate and Review

6 Ratings Kumara and Corn Fritters

Reviews (6)

Viv's Review | Rating

A great recipe for the weekend. Good with bacon & tomatoes.

allan's Review | Rating

Can anyone tell me what this means??
2. In a clean bowl beat the egg white until stiff. Fold into the egg white and kumara into the mixture.
Especially the words...Fold into the egg white and kumara into the mixture....what sort of English is that??
The recipe states at step 1 add the mashed kumara.

gaynor's Review | Rating

This gets my aproval good for brunch.

Desire'e's Review | Rating

very nice and easy

carmen's Review | Rating

favourite corn fritter recipe

Jenni's Rating