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Pickle and sweetcorn fritters

Name: Pickle and sweetcorn fritters
Prep time: 15 min
Cook time: 15 min
Yield: 8 small fritters, serving 2
Ingredients: 160 g canned sweetcorn, drained; 80 g dill pickles, drained and finely diced; 2 spring onions, finely sliced; 75 g plain flour; 1/2 teaspoon baking powder; 1 egg; 60 ml milk; 1 tablespoon chopped fresh dill; 1/4 teaspoon black pepper; 2 tablespoons neutral oil, for the pan; 100 g plain yogurt, to serve

Small golden sweetcorn fritters with chopped dill pickles and spring onion, plus guidance for a batter that holds together.

By PickleRadio editorialUpdated 18 September 2026

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Golden sweetcorn fritters with diced pickles, spring onion and yogurt.

In this guide5 sections

Keep the fritters small

Yield: 8 small fritters, serving 2. Prep time: 15 minutes. Cook time: 15 minutes.

Sweetcorn and dill pickles make a useful contrast in a savoury pancake: sweet kernels in the middle, little sharp pieces throughout. Small fritters are easier to flip and cook through than one thick pancake. A spoonful of yogurt alongside is enough sauce.

The batter should hold the vegetables together without hiding them. Drain canned corn carefully, and do the same with the pickles. Liquid carried in from either ingredient changes a spoonable batter into something that runs across the pan.

Prepare the pickles

Chop the pickles into small, even dice. A large chunk can catch on the spatula and split the fritter just as you turn it. Blot the chopped pieces with a clean towel before putting them in the mixing bowl.

Firm homemade refrigerator cucumber pickles work here once their chilling time is complete. Avoid adding extra brine to the batter; the cucumber pieces already bring the pickle flavour.

Diced dill pickles on a clean chopping board beside a knife and bowl.

Ingredients

160 g canned sweetcorn, drained
80 g dill pickles, drained and finely diced
2 spring onions, finely sliced
75 g plain flour
1/2 teaspoon baking powder
1 egg
60 ml milk
1 tablespoon chopped fresh dill
1/4 teaspoon black pepper
2 tablespoons neutral oil, for the pan
100 g plain yogurt, to serve

Method

Mix flour, baking powder and pepper in a bowl. Beat the egg with the milk in a jug.
Stir the egg mixture into the flour until there are no dry patches. Fold in corn, pickles, spring onion and dill.
Fold until no dry flour remains and the vegetables are evenly spread.
Heat 1 tablespoon oil in a wide frying pan over medium heat. Add four heaped spoonfuls of batter and flatten gently to about 1 cm thick.
Keep the fritters small and flatten them gently so the centres can cook.
Cook for 3–4 minutes until the undersides are golden and the edges begin to set. Turn with a broad spatula.
Turn when the underside is golden and the edges begin to set.
Cook the second side for 3–4 minutes until the centres are fully set and steaming hot. Lower the heat if the surfaces brown before the middle cooks.
Repeat with the remaining oil and batter. Serve the fritters with the yogurt.

Check the first one before the rest

Cut one fritter through its thickest part. There should be no wet floury batter in the centre. Use that first batch to judge your hob setting; pan thickness and burner size make an exact heat setting impossible.

For another warm snack with fewer bowls to wash, try pickle quesadillas. Serve these fritters as a small lunch or alongside one of the salads in the recipe collection.