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5 from 1 vote

High Protein Corn Fritters

Crunchy golden corn-fritters that are loaded with protein!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American, australian
Keyword: brunch, corn fritters, high protein, keto
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