Corn Fritters with Baked Beans

Australia's best corn fritter! With a crunchy crust and fluffy inside, these corn fritters are quick to make and delicious to eat with SPC Baked Beans.

  • 45 min
    Prep: 30 m / Cook: 15 m
  • 28 serves
  • easy
  • Vegetarian


  • 2 x 420g tinned can corn kernels, drained 
  • 14 eggs 
  • 7 red onions, chopped 
  • 1 3/4 cups fresh coriander leaves, extra to serve  
  • 7 garlic cloves, crushed 
  • 7 cups self-raising flour 
  • 2 1/3 cups vegetable oil  
  • 7 ripe avocados, chopped  
  • 1 x 3.1Kg can SPC Baked Beans
  • Salt & Pepper 

This recipe has been provided by the team at SPC.


  1. Combine half the corn, eggs, onion and coriander in a food processor and blend until roughly chopped, return to a mixing bowl and combine with remaining corn, garlic, flour and season with salt & pepper. 
  2. Heat 2 tbs oil in a large heavy based frying pan, using a ¼ cup to measure each corn cake and fry for 2 minutes on each side or until golden. Repeat using remaining mixture.
  3. Place batches of SPC Baked Beans in a microwave safe bowl, cover, heat on high for 2 minutes, stir and heat for a further 30 seconds or heat in a small saucepan over low heat and heat for 5 minutes, stirring constantly until heated through.
  4. Serve topped with chopped avocado, baked beans and fresh coriander leaves.