Mexican Egg & Corn Fritters


  • 6 eggs
  • 2/3 can refried beans
  • 400g no added salt corn kernels
  • 1 stick celery, finely diced
  • 2 tsp dried oregano
  • 1/2 cup plain flour
  • 1 cup wholegrain breadcrumbs
  • Vegetable oil for frying
  • Light sour cream, lime wedges and salad leaves, to serve



  1. Place 4 eggs in a saucepan of cold water and set over a high heat. Bring to a boil, then cook for 6 minutes. Turn the heat off and let stand for 2 minutes. Chill under cold running water, then peel and chop. Set aside.
  2. Combine the refried beans, corn, celery and oregano in a large bowl and mix thoroughly. Fold in the chopped eggs gently.
  3. Form into 8 patties, then place in the freezer for 1 hour to firm up.
  4. Dip the patties in flour, then the remaining beaten eggs, then breadcrumbs. Fry in hot (180 C) vegetable oil for 4 minutes, turning several times, until golden and crisp.
  5. Drain on kitchen paper, then serve with light sour cream, lime wedges and salad leaves.

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