Ben’s Canteen Corn Fritters

Bloody Bens was borne out of Ben’s Canteen. The Canteen was famous for Brunch and to complete the experience we needed to create a banging Bloody Mary which, after much experimentation, we absolutely nailed. The secret was the Spice Mix. Then customers started asking us to bottle it, and just before Christmas 2017, Bloody Bens was created.

Sadly the Canteen is no more, following the two years after the Brexit referendum, footfall began to reduce, spend went down and costs went up and up, so eventually, like so many other shops and restaurants, the business couldn’t carry on. However, the silver lining is that Bloody Bens continues!

The other day, we were going through the Canteen archives and came across some old recipes, so we thought we’d share them with you. Please note, these are chef specs rather than more precise home cooking notes, so bear that in mind, especially when you’re yearning for a bit more detail.

We’re starting with an absolute classic, the Canteen Corn Fritters. There were a few versions over the years but looking back this recipe was probably the most popular – probably because they were fried! Many a hangover was saved with these Fritters served up with a Bloody Bens Bloody Mary, setting you up for a few Bloody Bens Gins later in the day.

The pic above is by our favourite Brunch blogger, @themunchbrunchkids who had the Fritters with Bacon, a fine decision.

If you’re thinking, yes, I would like to eat these with a Bloody Mary then please click here to order our Bloody Mary Mix.


Makes 20ish Fritters, that’s quite a lot, so play around with the quantities or try freezing them.

  • 2kg Sweet Corn (you can defrost frozen Sweet Corn)
  • 2 chopped Red Chillies
  • 2 grated Courgettes
  • 750g Self-raising Flour
  • Half Bunch Parsley, chopped
  • Half Bunch Mint, chopped
  • 1 Bunch Coriander, chopped
  • 8 Eggs
  • 1 tsp Baking Powder
  • 2 chopped Cloves Garlic
  • Cracked Black Pepper & Salt


  • Halloumi, sliced
  • Tomato Jam
  • Baby Spinach
  • Poached Eggs
  • Grilled Bacon or Chorizo¬†(or as some Canteen customers used to do, both!)



  • Blitz half of the Sweet Corn in the processor and transfer to a mixing bowl.
  • Add grated Courgettes, the rest of the Sweet Corn, Chilli, Garlic and the Herbs, season and mix well.
  • In a separate bowl, whisk Eggs and add to the mixing bowl.
  • Gradually add the flour, mixing well.
  • Spoon the Mixture into a fryer and cook for about 6-8 minutes

The rest

  • Grill Bacon/Chorizo
  • Poach Eggs
  • Slice the Halloumi and lightly grill.
  • Open jar of Tomato Jam – or make your own like they used to at the Canteen, can’t find the recipe but pretty sure roasting tomatoes with balsamic vinegar was involved.
  • Wash Baby Spinach


  • Place Baby Spinach on plate.
  • Place the Fritters on top.
  • Load up the Fritters with Halloumi and Tomato Jam
  • Either balance your Poached Egg on top or place on the side of your Fritter stack. Likewise, if you’re having these with Bacon or Chorizo then artfully place on the side, thinking, what’s the optimum position to make my Insta post look great?
  • Garnish with Coriander and ideally a Bloody Bens Bloody Mary or Gin.