This recipe comes from a Recipe Book I was given by someone whose house I sold in Kenilworth many years ago.  She sent it to me via a friend as she had left the country.  She wrote it and it was such a special gift.  Many of the photographs in the book were taken in the house I sold. Her name is Wilma Howells.

This recipe I have made so many times.  The mixture freezes well.  I have made it with gluten free flour when I have had “gluten free” guests.  For tea or starters they are always a hit!



  • 1 ¼ cups self-raising flour
  • 1tsp baking powder
  • ¼ tsp salt
  • ½ tsp paprika
  • ½ tsp sugar
  • 2 eggs
  • ½ cup milk
  • 1 can (340gms) whole kernel corn, drained and slightly crushed
  • ¼ cup chives
  • ¼ cup fresh parsley, chopped
  • 1 round feta cheese, crumbled
  • Oil for frying



  • Mix dry ingredients.
  • Beat the eggs and milk and add the rest of the ingredients. 
  • Make a well in the centre of the dry ingredients and add the corn mixture.
  • Mix to a thick batter. 
  • Fry teaspoonful’s of batter in hot oil ( or larger spoons for bigger fritters) and serve with bowls of chutney and sweet chilli sauce. 


You can serve the Fritters warm or at room temperature.

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