High Protein Corn Fritters

Corn fritters are my ultimate holy-grail brunch dish. Sweet, juicy corn in some crispy golden batter, oozing with egg yolk and some extra trimmings on the side- it’s a deeply satisfying and a not-so-secret guilty pleasure of mine.

I’ve been on a mission to come up with an equally delicious, healthier alternative to these bad boys, and I think I’ve nailed it this time!

I’ve been tinkering with PBCo’s Protein Pancake Mix; it’s fluffy and cooks up nicely on the pan, it’s made from plant-based protein and has only 2.5g of carbs a serve. I’ve been making fruity pancakes using this mix for a while, but one day when the corn-fritter-craving hit… I discovered that they’re equally delicious in savoury form! Add in some frozen corn kernels, a dash of garlic powder, paprika and thyme and a good shake of salt & pepper- and there you have it. Savoury Corn Fritters! Loaded with protein! Reasonably healthy! Rejoice!

I’ve served this on a bed of peppery rocket, chopped tomatoes and tomato chutney with a gooey poached egg on top. Feel free to serve these up with whatever your heart desires… smoked salmon, crispy bacon, sour cream…. happy brunching!

Pin Recipe Print Recipe
5 from 1 vote

High Protein Corn Fritters

Crunchy golden corn-fritters that are loaded with protein!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 1 serving
Calories: 372kcal


  • 30 g Protein Pancake Mix from PBCo
  • 50 ml milk (any milk of choice)
  • 1 whole large egg
  • 120 grams frozen corn kernels
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 1 pinch salt and pepper
  • 5 ml olive oil
  • 1 large ripe tomato (diced)
  • 1 handful fresh rocket
  • 1 tbsp tomato chutney or cottage cheese- to serve


  • Defrost the corn kernels in the microwave
  • Combine the pancake mix, milk, eggs and frozen corn in a large bowl. Add the paprika, garlic powder, thyme and salt & pepper. Thoroughly combine with a fork and let the mixture sit.
  • Add a few drops of oil to a small non-stick fry pan, heat on high heat until almost smoking, then turn to low heat and wait for 30 seconds (this prevents the pancake mixture from sticking)
  • Spoon the pancake mix into the frying pan on low heat, form 3 small pancakes (about 10cm in diameter each). Cook for 60-90 seconds or until bubbles form
  • Flip each pancake and cook the other side for a further 90 seconds
  • Stack onto a large plate over a bed of rocket, scatter with chopped tomatoes and add a dollop of chutney, cottage cheese or condiment of choice


Calories: 372kcal
Carbs: 18.1g | Fat: 17.1g | Protein: 31.4g

You Might Also Like

1 Comment

  • Reply
    January 3, 2020 at 9:09 am

    5 stars

Leave a Reply

Recipe Rating