Corn and dill fritters

If your kids are fussy eaters you’ll know how hard it is to get them to eat anything even remotely healthy. Michael Diacono uses sweet corn, cheese and eggs for these fritters that are always a hit with the little ones as well as their parents. 

Corn and dill fritters


  • 150g corn
  • 1 egg, beaten
  • Salt and pepper
  • ½ tsp chilli flakes (optional)
  • 150g flour
  • 125ml Benna fresh milk
  • 100g Pecorino, grated
  • Handful dill, finely chopped
  • Handful parsley, finely chopped
  • 1 clove garlic, finely chopped


  1. Mix the corn with the beaten egg and season with salt and pepper, garlic and chilli flakes, if using.
  2. Add the flour and mix well.
  3. Add the milk and the pecorino.
  4. Add the fresh herbs and mix well.
  5. In a deep frying pan melt the butter with the olive oil and when the fat is hot add separate tbsps of batter to the pan, leaving plenty of space between each on so that they don't stick together.
  6. Fry for a couple of mins until golden, flip over and fry the other side until golden.
  7. Remove from the pan and place on kitchen paper for a few mins to drain excess fat.
  8. Serve with potato wedges and pita bread.

This recipe first appeared on Gourmet Today TV, aired on TVM on 20 May, 2017. 

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