Lulu's Kitchen: Morning Sunshine Corn Fritters

When she’s not on her Olympic-sized trampoline doing flips, Love Mae’s almost-a-teen kitchen queen Lulu likes to flip her famous Morning Sunshine Corn Fritters for lucky friends and family. Although, technically, she did get the recipe from a slightly more famous chef by the name of Donna Hay…

Lulu counts the renowned Australian cookbook author as one of her food inspirations: “I like to watch TV cooking shows – and Donna Hay’s is really good. She cooks with kids in her Basics to Brilliant Kids series, so you feel like you can do it too once you watch,” says Lulu. “Ever since I was young, I’ve also been watching Rosanna Pansino on YouTube – she does more sweet stuff anda cool decorative themes and her fans send in challenges for weird cupcakes they want her to make.”

Turning her attention to the task of making the perfect crispy, cheesy corn fritters, Lulu assures us that this recipe won’t let you down with soggy centres, like some. “The trick is that the batter has enough flour to make them kind of like pancakes, and you’ll know when to flip them after you start seeing bubbles coming out of each fritter cooking in the pan,” says Lulu. 




1½  cups (200g) white spelt flour

1½  teaspoons baking powder

½ teaspoon bicarbonate of (baking) soda

2 eggs

1 cup (250ml) milk

½ cup (60g) grated cheddar

½ cup (40g) finely grated parmesan

2 tablespoons chopped chives (or snip them!)

3 cobs of corn kernels sliced (ask a grown-up to help) or 3 cups (600g) drained, canned corn kernels

sea salt and cracked black pepper, to taste

2 tablespoons extra virgin olive oil


Step 1. Place the flour, baking powder and bicarbonate of soda in a big bowl. Break the eggs into the milk and whisk to break up the egg. Mix into the flour mix until really smooth, using a whisk. Add the cheeses, chives, corn, salt and pepper and which to combine.

Step 2. Heat 2 teaspoons of the oil in a large non-stick frying pan over medium heat. Using a ladle or a cup, add about 1/3 cup (80ml) of the mixture to the pan for each fritter (you can cook 2-3 at a time, just leave yourself enough space for flipping). Cook fritters for 2-3 minutes each side or until they're puffy golden and cooked through, using a turner to flip them. Add more oil to the pan as you need.

Step 3. Stack and serve the fritters warm from the pan with some crispy cooked bacon, if you like. You can also add some cherry tomatoes, baby spinach leaves and avocado slices to your plate, for a really big breakfast. 

Recipe from Basics to Brilliance Kids by Donna Hay