corneggscheese
Crispy Spanish Corn Fritters
Crisp Canary Islands-inspired corn fritters with sweetcorn, Manchego, onion and chives, served with spicy garlic yogurt.
From YouTube · Dec 8, 2025
Crisp Canary Islands-inspired corn fritters with sweetcorn, Manchego, onion and chives, served with spicy garlic yogurt.
15 min
Prep time
20 min
Cook time
35 min
Total time
4 servings
Yield
Ingredients
20 ingredients- 2 tbsp (30ml) extra virgin olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, roughly chopped
- 60g (1/2 cup) plain flour
- 30g (1/4 cup) yellow corn flour or cornmeal
- 1 tsp (4g) baking powder
- 1 large egg
- 120ml (1/2 cup) low-fat milk
- 150g canned sweetcorn, drained and rinsed
- 30g Manchego cheese, grated
- 5g (2 tbsp) fresh chives, chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 60ml (1/4 cup) extra virgin olive oil, for frying
- 150g plain Greek yogurt
- 2 garlic cloves, finely grated
- 1 tsp (2.5g) hot smoked Spanish paprika
- 2 tsp (10ml) fresh lemon juice
- 1 tbsp (15ml) extra virgin olive oil
- Additional chopped chives, for garnish
Method
16 steps- Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
- Add the onion and four roughly chopped garlic cloves.
- Cook for approximately 4 minutes, stirring regularly, until the onion is translucent. Remove the pan from the heat and allow the mixture to cool slightly.
- Place the plain flour, corn flour and baking powder in a large mixing bowl and whisk together.
- Make a well in the centre, add the egg and whisk it lightly.
- Gradually add the milk while whisking until a smooth batter forms.
- Add the sautéed onion and garlic, drained sweetcorn, Manchego and chopped chives.
- Season with salt and black pepper and mix until evenly combined.
- Heat 60ml olive oil in the frying pan over medium heat.
- Spoon portions of batter into the pan and press each one down gently.
- Cook the fritters in batches without overcrowding the pan.
- Fry for approximately 4 minutes per side, until golden, crisp and cooked through.
- Transfer each cooked batch to a paper-lined plate to drain.
- For the sauce, combine the Greek yogurt, two grated garlic cloves, smoked paprika, lemon juice and one tablespoon olive oil.
- Season the sauce with salt and black pepper and whisk until creamy.
- Transfer the sauce to a serving dish, arrange the warm fritters around it and garnish with chopped chives.
Recipe notes
Helpful tips
- Drain the corn thoroughly so excess liquid does not thin the batter.
- Add the milk gradually because different flours absorb liquid differently.
- Cook one test fritter first and adjust the seasoning or batter consistency if needed.
- Keep the heat at medium so the centres cook before the outsides become too dark.
Equipment
- Large frying pan
- Mixing bowl
- Whisk
- Knife
- Chopping board
- Spoon or small scoop
- Spatula
Storage
Refrigerate cooked fritters in an airtight container for up to 3 days. Reheat in a frying pan, oven or air fryer until hot and crisp. They can be frozen for up to 2 months.
Additional tips
- Keep the frying heat at medium so the fritters cook through before their exteriors become too dark. Take care when working with hot oil. Contains gluten, egg and dairy.
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