Corn and Liver Fritters
Dairy free, Gluten Free, Iron rich, Nut free, Protein rich, Vegetarian
About the recipe
These savoury corn and liver fritters are rich in iron, gluten-free, and packed with flavour, perfect for baby-led weaning (and adults too!).
These Corn & Liver Fritters are a perfect little powerhouse meal—high in iron, rich in flavour, and so easy to prep. They’re gently sweet from the fresh corn, with a herby twist from coriander and dill, and just a touch of chicken liver to support your little one’s iron.
We know liver can feel like a hard sell—but when it’s finely grated into a savoury fritter like this, it’s practically undetectable in taste or texture. You can also use desiccated liver or organ powder—we love the one from Cell Squared for a convenient, no-prep option that blends right in (code BOOBTOFOOD).
Pair with guacamole or a spoon of coconut yoghurt and a little fermented veg for the perfect all-in-one plate.
Age suitable:
Suitable from around 6–8 months+, once egg has been introduced.
Grated liver is an excellent source of iron for babies and toddlers, and fritters are great for baby-led weaning or finger foods.
Serving suggestions:
Serve with mashed avocado, guacamole, sauerkraut or other fermented veg.
Also great in lunchboxes or reheated as a quick protein-rich snack.
Cut into strips for younger babies or serve whole for toddlers.
Storage tips:
Store in the fridge for up to 3 days.
Freeze cooked fritters between baking paper for up to 2 months. Reheat gently in a pan or oven until warmed through.
Ingredients
Corn cut from 3 cobs
2 eggs
7 tablespoons flour of choice (cassava or buckwheat for gluten/grain free or spelt/plain flour when wheat tolerated)
2 tablespoons frozen grated chicken liver (or finely diced fresh) or 2 tsp desiccated liver
1/4 cup finely chopped leek
1/4 cup mixed herbs (such as dill and coriander), finely chopped
1 garlic clove, grated or minced
1/2 tablespoon salt (omit for babies under 12 months)
1 tablespoon ghee or tallow (for frying)
Method
Slice the corn kernels from the cobs. Add to a blender and blitz for a few seconds to break up the kernels—this step helps create a better texture for little ones.
In a large bowl, whisk the eggs. Add in the corn, leek, garlic, herbs, and liver. Stir well to combine.
Add the salt (if using) and flour, mixing until the batter is well incorporated.
Preheat a frying pan over medium–high heat. Add the ghee or tallow and allow to melt and coat the pan.
Spoon the batter into the pan to form small fritters. Fry on each side until golden and cooked through—about 3–4 minutes per side.
Allow to cool slightly before serving.
Ingredient swaps and notes:
- Use cassava or buckwheat for gluten/grain-free option, spelt or plain flour when wheat/gluten is tolerated—whatever suits your family’s needs. Reminder that wheat is a top allergen, so introduce individually first.
- Chicken liver can be grated in from frozen, finely diced fresh, or substituted with desiccated liver powder—we love the one from Cell Squared for its ease and quality. Start with 1–2 teaspoons and adjust to taste.
- Leek can be swapped for spring onion or left out for a simpler version.
- For dairy-free, fry in tallow, olive oil or coconut oil instead of ghee.
- Vegetarian Option: Simply omit the liver!
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