Tuesday, 20 April 2010

Indian Spiced Sweetcorn Fritters

I became addicted to sweetcorn fritters whilst travelling around New Zealand when I was 18.

Unfortunately there are very few café's in the UK who's menu feature corn fritters...but they are easy to make and are perfect for a warm evening.

Indian Spiced Sweetcorn Fritters
with guacamole

Serves 2



2 fresh sweetcorn cobs
1/2 a courgette
100 grams Gram (chickpea) flour
1/2 teaspoon baking powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon paprika
salt & pepper
125 ml soya milk
60 ml water

1 ripe avocado
1 red chilli
2 small spring onions
small handful of cherry tomatoes
juice of half a lime
2 tea spoons extra virgin olive oil
salt and pepper to taste



1. Peel the avocado and remove the stone.
2. Place the flesh of the avocado in a bowl and mash with a fork
3. Finely chop and de-seed the chilli, cherry tomatoes and spring onion and add to the mashed avocado.
4. Mix through the lime juice and oil olive.
5. Season to taste with salt and pepper

1. Shave the corn kernels off the cob
2. Grate the courgette and add to the corn kernels.
3. In a mixing bowl stir together the flour, baking powder, spices and seasoning
4. To the dry mixture add the soya milk and water and mix until combined
5. Mix the corn kernels and courgette into this mixture
6. Add one large spoon of the fritter mixture into an oiled pan
7. Cook the fritter over a medium to high heat until both sides begin to brown

Top the fritters with the guacamole and finish with a drizzle of extra virgin olive oil and a squeeze of fresh lime


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