Sweetcorn & Blueberry Fritters

Thank heaven for frozen fruit and veg! The best of the summer sweetcorn and blueberry seasons are over, but frozen varieties do just as well in these delicious breakfast fritters created by the chefs at The Sugar Club in Auckland’s Sky Tower, to celebrate the launch of L’Or’s new gold standard aluminium espresso capsules.

Coffee and fritters in one? Seems like a no brainer!

Sweetcorn and Blueberry Fritters

Serves 4.


For the fritters:

  • 165g white flour
  • 145g wholemeal flour
  • ½ teaspoon fine salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons caster sugar
  • 1 eggs
  • 500g buttermilk
  • 40g sunflower oil
  • 125g blueberries
  • 250g corn kernels 250g


Sieve dry ingredients into a bowl. Whisk the eggs, buttermilk and oil together.

Carefully whisk dry ingredients into wet. Fold in the blueberries and corn, and leave to rest for 30 minutes before using.

Fry in a hot pan with a mixture of butter and oil.

To serve:

  • 8 rashers streaky bacon, cooked till starting to crisp
  • 1 cup red grapes, roasted for 10 minutes or until cooked but still holding together with 100mls of verjus or white wine (can be made a few days in advance and refrigerated). Serve at room temperature
  • Small scoop of maple or flavoured ice cream per serve
  • ½ cup candied pecans (or any other nut) roasted or candied

Share everything equally between 4 plates to serve!

Serve with L’OR Sontuoso espresso . Floral, nutty and uplifting, it’s the perfect coffee match to this beautiful dish. Available from supermarkets, RRP $8.49 for a pack of 10.