Recipe: Spicy Sweet Corn Fritters

Image source: Contributed

Spicy Sweet Corn Fritters with Raita

Serves 4


• 4 cobs corn

• 1 onion, finely sliced

• 1 red chilli, finely diced

• ½ cup chopped coriander

• 100gm besan (chickpea! flour

• 250gm plain Greek yoghurt

• 2tsp ground cumin

• 2 tsp ground coriander

• ½ tsp turmeric

• 1 tsp salt

• 1 tsp black pepper

• ½ cup cold water

• 1 It vegetable oil for frying

• 1 Lebanese cucumber, grated

• 1 tbs chopped mint

• 1 clove garlic


Whisk the Greek yoghurt with a pinch of salt and hang in a sieve lined with cheesecloth, refrigerated, for 2 hours.

Salt the cucumber lightly, cover and set aside for 2 hours.

Cut the kernels from the cobs of corn and blanch in salted boiling water for 3 minutes. Drain and cool.

Mix the cooked corn with the onion, chilli, coriander, besan (chickpea) flour, spices and salt, and add enough cold water

to create a thick batter.

Squeeze any excess liquid from the cucumber and mix with the yoghurt, garlic and mint. Season with salt and black pepper.

Fry tablespoon amounts of the corn fritter mix in hot oil until crisp and golden. Drain on absorbent paper and serve with the raita on the side.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

Post a Comment