Sweetcorn and Baby Leek Fritters

Today’s recipe comes from local Mum of three Lizzie King. She is a qualified Nutritional Health Coach, a rising Instagram star, graduate of Leith’s School of Cookery and founder of Vitalove children’s food. This seems like a great recipes when you need to prepare dinner quickly for the whole family.


1 Corn on the cob

2 Eggs

2 baby Leeks, finely sliced

½ tsp Baking powder

½ Cup Flour (GF Bread flour)

¼ Cup Milk of choice

2 tbsp parmesan grated

Sea salt and pepper


Cook the Corn on the cob first, boiling it in water for approximately 10 minutes until softened. Leave to cool for a minute.

Put the flour, baking powder and parmesan in a bowl and whisk together.

Shave the corn from the cob and reserve half. Put the other half in a processor with the eggs, and whizz until smoothish. Fold into the flour mixture with the remaining whole corn pieces and leeks until combined. Season with salt and pepper to taste .

Heat oil in a frying pan and spoon smallish puddles into it, frying for a couple of minutes until browned then flipping and repeating. Best eaten warm!

But they freeze really well once cooked, and you can warm them up individually as you need.


Follow Lizzie’s yummy recipes on Instagram @lizzieloveshealthy and her don’t forget to check out her website.