Sweetcorn and Baby Leek Fritters

Sweetcorn and Baby Leek Fritters

This is a crunchy, fluffy delight of a bite. A super fast batch of fritters that works as my supper and kids, or kids lunch tomorrow, making it a time saving treat. Crunchy with pops of fresh corn this tastes amazing with flecks of leeks. Fresh Sweetcorn is full of beta carotene and lutein for lovely hair and skin and great things for your digestive tract. The uncooked leeks are really great for giving your stomach bacteria a massive boost of prebiotics, with anti-bacterial and anti inflammatory goodness too.


  • 1 Corn on the cob (or equivalent tinned)
  • 2 Eggs
  • 2 baby Leeks, finely sliced
  • ½ tsp Baking powder
  • ½ Cup Flour (GF Bread flour)Doves Farm does a great one
  • ¼ Cup Milk of choice
  • 2 tbsp parmesan grated
  • Sea salt and pepper


Makes 6 Fritters

Cook the Corn on the cob first, boiling it in water for approximately 10 minutes until softened. Leave to cool for a minute.

Put the flour, baking powder and parmesan in a bowl and whisk together.

Shave the corn from the cob and reserve half. Put the other half in a processor with the eggs, and whizz until smoothish. Fold into the flour mixture with the remaining whole corn pieces and leeks until combined. Add milk until incorporated. Season with salt and pepper to taste .

Heat oil in a frying pan and spoon smallish puddles into it, frying for a couple of minutes until browned then flipping and repeating. Best eaten warm!

But they freeze really well once cooked, and you can warm them up individually as you need.

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  1. Hi Lizzie in a recipe like this could you use any flour? Plain flour (we aren’t Gf), buckwheat or chickpea? Would they all work? Lots of chickpea flour to use up so does it generally work in place of others in savoury dishes? Thanks!

    • Lizzie King

      Hi there, yes absolutely, use plain flour, Chickpea flour might be even better for flavour. Let me know how it turns out so I can share the info. Thanks so much. x

  2. These are amazing! My toddler woofed them. Thought I was being clever and made loads for tmrw too and the husband came in and woofed those too! Easy. Delicious. And a genius way of hiding gallons of leaks. Everyone’s got to try these.

  3. Ps I used wholemeal spelt flour. Worked really well.

    • Lizzie King

      Wholemeal spelt sounds great. They’re pretty good at any flour you fancy. Glad they were a hit, sorry your clever cooking plans were spoiled…..! I made loads for my husband to eat after, and the 3 little piggies gobbled all 8 of them!x

  4. I made these once and was hooked! Im doing baby-led weaning and my 8 month old loved them. I’ve since made them again and used finely grated carrot instead of leeks and they were great too. I usually make them for both our lunch and freeze them too! Brilliant recipe

  5. Nadia Hiltbrand

    Hi, I’m new here and just want to say that this blog looks gorgeous, through the care of every photo, each explanation I can feel your dedication and love. Thank you for your service.

    • Thanks so much, there is a lot of love and passion going into this, so I’m glad you can see that. So pleased you like the look of it. x

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