serves
5
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
5
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 ear of corn, kernels cut off the cob
- 1 large carrot, grated
- 1 tbsp garam masala
- 1 pinch dried fenugreek leaves (optional)
- ½ tsp ground turmeric
- 1 tsp baking powder
- 1½ cups coconut milk
- ¾ cup whole wheat flour (or substitute besan flour)
- 3 tbsp vegetable oil, for frying
Sauce
- 2 tbsp lime pickle (see Note)
- 6 tbsp coconut yoghurt
To serve
- Fresh coriander, leaves picked
- 1 long red chilli, seeds removed, flesh finely diced
Instructions
- Add the corn, carrot, spices, baking powder and coconut milk to a large bowl and stir together. Add flour, season with salt and pepper to taste and mix to combine. It should resemble a thick pancake mixture.
- Heat the oil in a frying pan over medium heat. Gently spoon a heaped tablespoon of mixture into the oil. Repeat to create more fritters. Cook for 3-5 minutes on each side or until golden brown and cooked through. Cook the fritters in batches until all of the batter has been used. Transfer to a wire rack or a paper towel to cool for a few minutes before serving.
- Mix together the yoghurt and lime pickle and place in a serving dish.
- Place the fritters on a serving plate and sprinkle over the coriander and chilli. Serve with the lime pickle sauce on the side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
