Mexican-Style Corn & Feta Fritters – Studd Sibling Cheese Book

Good moods only after eating this. It’s a meal that teleports you to where you’d rather be.



Prep Time:


Cook Time:




Good moods only after eating this one. It’s a meal that teleports you to where you’d rather be.

Sometimes we serve it with a side of smoked salmon or smoked prawns (if we have it, thanks to Freckle, the local fisho in Byron). Please eat in a patch of sun, if available.




  • Once you dollop your mixture into the pan, use the back of a spoon or a spatula to flatten and shape the fritter into a circle.
  • Fritters take time, so don’t rush. They need 3–4 minutes each side to cook through and turn golden. If your pan is too hot, the fritters won’t cook properly on the inside.
  • Store leftover fritters in the fridge to enjoy for breakfast, brunch or lunch the next day.

Don’t use tongs to turn your fritters, use a spatula and gently flip to avoid them falling apart


  • 4 sweetcorn cobs (about 1kg/ 2.2lb), husks and silks removed, kernels stripped
  • 180g/ 6.3oz Aphrodite Feta, crumbled
  • 75g/ 2.6oz (1/2 cup) self-raising flour
  • 15g/ 0.5oz (1/4 cup) panko breadcrumbs
  • 4 eggs, lightly beaten
  • small bunch of chives, cut into 3 cm pieces
  • 60g/2.1oz pickled jalapeños, chopped
  • 3 tablespoons extra-virgin olive oil
  • 1/2 bunch of coriander, leaves picked and chopped
  • 1 teaspoon smoked paprika
  • 2 avocados, quartered
  • 1 lime, quartered
  • green chilli hot sauce of your choice, to serve


  1. Place the sweetcorn kernels, 4.4g/ 125 g of the feta, the flour and panko breadcrumbs in a large bowl. Season with salt and pepper and mix well to combine. Add the egg, chives and jalapeñosand stir until a batter forms.
  2. Heat 1 tablespoon of the olive oil in a large non-stick frying pan over medium heat. Working in batches, scoop 1/2 cup portions of batter into the pan and gently flatten with the back of a spoon. Cook for 3–4 minutes each side, until golden brown. Continue with the remaining oil and batter.
  3. Stack the fritters on top of each other and scatter the remaining feta and the coriander over the top and around the base of the fritters. Sprinkle the paprika over the avocado and season with salt and pepper. Serve the alongside the fritters, with the lime quarters and hot sauce.
Original recipe created for by For The Best Things in Life Are Cheese - Ellie & Sam Studd. Photography by Lauren Bamford. Styling by Kirsten Jenkins.

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