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Pea and Sweetcorn Fritters

Preparation: 5 mins

Cooking: 10 mins

Serves 4, costs under £2.00


  • 5 Level Tablespoons (100g) Plain Flour
  • 1 Level Teaspoon (4g) Baking Powder
  • 1 Medium Egg
  • 7 Tablespoons (100ml) Semi-Skimmed Milk
  • 3 Tablespoons (100g) Frozen Sweetcorn
  • 3 Tablespoons (100g) Frozen Peas
  • 1 (10g) Spring Onion
  • 1 Pinch Black Pepper
  • 2 Teaspoons (6g) Vegetable Oil
  • 2 Heaped tablespoons (60g) Half Fat Crème Fraîche

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.

Cost Disclaimer

Please note the cost per serving may now be slightly higher due to rising prices in supermarkets.


  1. Sieve the four and baking powder into a large bowl. Crack the egg into the bowl then add the milk and mix well.
  2. Trim the tops and tails of the spring onion and then slice. Add spring onion, peas and sweetcorn to the bowl and mix well. Hold back a small handful of spring onion for garnishing at the end.
  3. Add black pepper to taste and mix in.
  4. Add half the oil to a frying pan and heat on a medium heat. Add a tablespoon of mixture to the pan and press down with a spatula or the back of a spoon. Repeat until you have 4 fritters.
  5. Turn the fritters over after approximately 5 minutes or until golden brown. Once cooked, repeat for the remainder of the mixture. It should make 8 fritters.
  6. Garnish with spring onion and serve while hot with crème fraîche for dipping.

Nutritional Information

Per 100g
Per 125g serving

Energy Kcals
Energy Kj
5.9 g
7.4 g
Total Fat
5 g
6.3 g
Saturated Fat
1.9 g
2.4 g
21.8 g
27.2 g
Total Sugars
3 g
3.8 g
NSP Fibre
2.4 g
3 g
124 mg
155 mg
0.3 g
0.4 g

Find out about nutritional labelling

Nutrition labels on the front of packaging

  • Most of the big supermarkets and many food manufacturers display nutritional information on the front of pre-packed food.
  • Front of pack nutrition labels provide information on the number of grams of fat, saturated fat, sugars and salt and the amount of energy (in kJ and kcal) in a serving or portion of a recipe.
  • The labels also include information about reference intakes (expressed as a percentage) which are guidelines about the approximate amount of particular nutrients and energy required for a healthy diet.
  • The colour coding tells you at a glance if the food has high (red), medium (amber) or low (green) amounts of fat, saturated fat, sugars and salt.
  • The more greens on the label, the healthier the choice
  • Amber means neither high nor low, so you can eat foods with all or mostly ambers on the label most of the time.
  • Reds on the label means the food is high in that nutrient and these are the foods we should cut down on. Try to eat these foods less often and in small amounts.

Food shopping tips

If you’re trying to decide which product to choose, check to see if there's a nutrition label on the front of the pack. This will help you to quickly assess how your choices stack up. You will often find a mixture of red, amber and green colour coding for the nutrients. So when you're choosing between similar products, try to go for more greens and ambers and fewer reds if you want to make a healthier choice.