Feta and Corn Fritter Stacks

10 minutes

10 minutes




  • 2 cups self-raising flour
  • 1/2 tsp baking soda
  • 1 1/2 cups EasiYo plain natural yoghurt
  • 4 SPCA Blue Tick free-range eggs
  • 2 cups corn kernels (fresh, drained from can, or thawed from frozen)
  • 100g feta cheese, crumbed
  • 2 Tbsp chopped fresh parsley
  • Salt and freshly ground black pepper
  • Olive oil
  • SPCA Blue Tick free-range bacon, grilled to serve
  • Rocket leaves, to serve
  • Julie Le Clerc Moroccan Chutney, to serve


Sift flour and baking soda into a bowl and make a well in the centre. Pour yoghurt and then break the eggs into the well. Add corn, feta and sage and stir to combine into a batter. Season well with salt and pepper and stir to combine.

Heat a little oil in a nonstick frying pan and fry large spoonfuls of the batter in batches for 3 to 4 minutes over a medium heat until browned. Turn over and brown the other side of each pancake for 2 to 3 minutes. Remove completed pancakes to drain on paper towels. You should have 12 fritters.

Stack up 3 fritters per serving, placing some bacon and rocket between each layer. Serve with Moroccan Chutney on the side.

Tip - Fritters can be made in advance (even the day before) and then reheated. To reheat, spread out in a single layer on oven trays and place in an oven heated to 180°C for 10 minutes.