Sue's Easy Corn Fritters 

As a child Sue spent hours in the kitchen and garden with her Grandma Ali, in the Wellington suburb of Kelburn. She says they grew vegetables on her roof garden on top of the garage and would look after them together. She has memories of the pair making corn fritters togethers for lunch, and years later when she was working in Wellington's CBD, Bennett would jump in the cable car and visit her grandmother, and they'd eat fritters "and sit and chat for a while.


This recipe was part of Anchor’s partnership with The AM Show and Newshub where we discovered what gave Kiwis all around New Zealand the feeling of home

20 mins serves 4


1/2 cup Anchor Blue Milk

2 eggs

2 cups fresh corn kernels (can use frozen)

1 cup flour 

Salt and pepper to taste

2 tablespoons chopped parsley (optional)

50g Anchor Butter to cook


  1. In a large mixing bowl, whisk together eggs and milk. Add corn and mix. 
  2. Sift in flour, baking powder and black pepper and mix into a smooth batter.
  3. Add Anchor butter to a non-stick frypan and heat until hot. Dependent on the size of your pan you may only want to add half of the butter.
  4. Spoon mixture into pan (about 2 to 3 tablespoons at a time).
  5. Once the bubbles form on the top of the fritter, flip and cook the other side for another 2 minutes or until cooked.
  6. Keep warm in the oven while the rest of the batch cooks. 
  7. Serve with Anchor sour cream or Anchor Protein+ Natural Yoghurt for a lowfat option. Garnish with more parsley or fresh chilli.