Healthy Baked Corn Vegetable Fritters

Needing a recipe to get in extra vegetables into the whole family? These are a great way to sneak in some extra vege into snack time. Not only do they make great finger food for toddlers but you can incorporate these asย  a side to a main dish or pair up with a salad for us parents. I’m not one to fry my food however as a special treat I tried both frying and baking these balls of yumminess on 2 separate occasions and both ways are just fabulous. For the healthier option I do recommend baking these. I first made these for a play date my kids were having and all four kids loved them! My partner is my biggest critic and when he says he likes a dish then I know its a winner.

Living in Bali there are little food stalls and warung’s that make corn fritters. They are usually made with more flour and with a spec or 2 of corn that are deep fried. I wanted to make a version that had more vegetables, less flour and definitely not deep fried. These healthy corn fritters are egg free, dairy free and gluten free. I was a bit scepticle at first how these would hold together but the recipe worked beautifully. ย  These can be made into little balls or flattened. Totally up to you on how you prefer to serve them.

I have added quite a few vegetables to this savoury recipe however they are sneakily disguised and the taste of the sweet corn is rather prominent hiding away any other tastes and flavours. We enjoyed dipping ours into some home made guacamole for some added healthy fats but you can enjoy yours the same or perhaps with some tomato ketchup or sour cream.

This weekend head over to your local farmers market if possible and source as many organic ingredients as possible. I hope you enjoy these as much as our entire family did and also our friends.

Increase the vegetable intake at snack time with these balls of yum!

Serving Size : 4 as a side
Prep Time : 10 minute
Cook Time : 20 minute


  • 2 Corn on the cob
  • 2 Carrots grated
  • 3 Spring Onion chopped (green part only)
  • 1/2 cup Spinach
  • 1/2 cup Zucchini grated (excess liquid to be squeezed out)
  • 1 tsp Corriander powder
  • 100g Buckwheat flour
  • 1 tsp Baking powder
  • 1 tsp Salt (or to taste)
  • Coconut oil for frying (not required if baking)


  1. Simmer the sweetcorn in boiling water for 8 minutes. Remove, cool, then slice off the kernels.
  2. Mix the kernels, carrots, spring onion, spinach, coriander powder, flour and salt. Stir together until slightly moist and can be squished into balls. If required add 3-5 tsp water to the mixture to assist.
  3. If frying, heat 2cm oil in a saucepan. Wait until the oil is hot enough. To do this place a small piece of the mixture into the oil. When it sizzles rapidly its ready.
  4. If baking, preheat oven to 180C.
  5. Using your hands press the mixture into balls the size of a large walnut. Place into the heated oil to cook for 3-5 minutes. Turn over the balls to cook on the other side. Drain on kitchen paper before serving.
  6. To bake, place the balls on a baking mat or parchment paper.
  7. Place into the oven and cook 15-18 minutes or until golden brown and cooked through.; Serve with guacamole or homemade tomato sauce.
  8. Enjoy.


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