So many of us don’t pay attention to the nasties we shovel into our mouths on a daily basis. Your diet doesn’t just impact your waistline but it also has a massive effect on the way your organs function on a daily basis. The Heart and Stroke Foundation encourages everyone to HaveHeart this summer by getting a blood pressure test done as well as eating a healthy diet and living a healthy lifestyle. But eating healthy doesn’t mean getting rid of all your treats as there are so many great, and delicious alternatives out there to try! Today, the Heart and Stroke Foundation is sharing this deliciously healthy recipe for sweetcorn fritters with us – try it at home today!

Sweetcorn Fritters

Recipe by Heleen Meyer from Cooking from the Heart 2 with Pharma Dynamics

Ingredients: Makes 30 small fritters

½ x 410 g tin whole kernel corn, drained
1 x 410 g tin cream style sweetcorn
1 cup (250 ml) wholewheat flour
½ tsp (2,5 ml) baking powder
1 egg, beaten
½ cup (125 ml) low-fat or fat-free milk
1 tsp (5 ml) ground mixed spice
½ small onion, finely chopped or grated
2 tbsp (30 ml) sunflower oil


Mix all the ingredients, except the oil, together in a large bowl.
Heat a thin layer of the oil in a frying pan. Add tablespoonfuls of the mixture to the pan and fry on both sides until golden brown. Repeat with the rest of the oil and mixture.
Drain on paper towel and serve warm as a side dish.


Pumpkin fritters: Substitute kernel corn and sweetcorn for 2-3 cups cooked and mashed pumpkin or butternut. Fry as above.

Mixed veggie fritters: Replace the kernel corn with 1 carrot and 1 baby marrow, grated. Fry as above.

Any left-overs are ideal for lunch the next day. Kids will love them as a snack in their lunch-boxes.

For more information, visit the Heart and Stroke Foundation website.