Mary McCartney — daughter of music royalty — just shared the easiest, and yummiest, corn fritter recipe

Katarina Vasquez
·3 min read

If you’re a Beatles fan, you’re probably familiar with Mary McCartney. She’s the daughter of music royalty — Paul, of course, and his first wife, photographer Linda McCartney. The 51-year old is a celebrity in her own right, as a photographer, author, and vegetarian chef. Her latest project, a cooking series called Mary McCartney Serves It Up, just launched on Discovery+, and it promises plenty of delicious dishes — and of course, no shortage of famous pals. Some names you can expect in her virtual kitchen? Liv Tyler, Gayle King, Dave Grohl, Cameron Diaz, Nicole Richie and Kate Hudson.

Cooking was always near and dear to her — in fact, she got her start in the kitchen by acting as a sous chef to her mother, who passed away from breast cancer in 1998.

“I started off helping her chop things and prepare things,” McCartney recalls to Yahoo Life. “And then I kind of took over and started cooking for her.”

Paul and Linda McCartney with their children Stella, Mary and Heather at Heathrow Airport in London, England 1974. (Photo: Getty Images)
Paul and Linda McCartney with their children Stella, Mary and Heather at Heathrow Airport in London, England 1974. (Photo: Getty Images)

Like her mother, the cookbook author grew up a vegetarian and shares the same commitment to animal rights. The similarities don’t end there: Like her famous mom, she also penned multiple vegetarian cookbooks: Food, Vegetarian Home Cooking ($10, and At My Table: Vegetarian Feasts for Family and Friends ($17,

“It's all about talking about food, coming up with ideas to fill the gap on the plate when you're not going to eat meat,” McCartney explains.

McCartney is even treating you to a little taste of one of her favorite recipes: Delicious crispy sweet corn fritters, which she reveals are a family favorite. In fact, they remind her of summertime as a kid.

“We'd go to Long Island where my grandfather lived to visit him and we'd get fresh corn from the farmer's market,” she recalled.

Want to get a head start — or perhaps prepare a treat for the Big Game this Sunday? Here’s what you need:

Chile Sweet Corn Fritters

Yum! (Photo: Mary McCartney)
Yum! (Photo: Mary McCartney)

One 10-ounce bag frozen sweet corn, thawed (about 2 cups)

1 small red onion, finely chopped

1 fresh red chile, deseeded and finely chopped, optional

1 medium clove garlic, finely chopped

3 tbsp finely chopped fresh parsley

1 tbsp nutritional yeast flakes, optional

1 cup all-purpose flour

1 tsp baking powder

1/2 cup unsweetened almond milk

Flaky sea salt and freshly ground black pepper

1 tbsp fresh lemon juice

Olive oil, for frying

Store-bought sweet chili sauce, warmed, for serving

You don’t have to wait ‘til summer to make these delicious fritters — all you need is frozen sweet corn. While McCartney loves adding fresh chile to hers, she shares that you can leave it out if making it for kids.

In a medium bowl, mix the corn, onion, chile if using, garlic, parsley and yeast flakes. Stir in the flour and baking powder. Gradually stir in the milk, mixing to combine all the ingredients. Season with a pinch of salt and pepper and stir in the lemon juice.

Heat one tablespoon oil in a large sauté pan over medium-high heat. To check the heat, drop a test piece of batter in, and you should hear a sizzle in the pan.

Spoon one tablespoon of the corn mixture into the pan for each fritter, leaving a little space between them so they don't stick together. Pat each fritter down with the back of the spoon so it’s flatter and easier to cook on both sides. Fry until golden brown on the first side — about two minutes — then flip to brown the other side, about two minutes more.

Cook the fritters in batches, using one tablespoon of oil for each batch, until all the corn mixture has been cooked.

Serve with the warmed sweet chili sauce for dipping.

Yield: 12 fritters

Total Time: 35 minutes

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