Curried Corn Fritters

    35 minutes

    Easy to make corn fritters. Serve hot or cold with butter or with yoghurt mixed with mint. You can also use them as "bread" for a tomato and basil sandwich.

    19 people made this

    Serves: 10 

    • 2 cups (300g) wholemeal flour
    • 1 teaspoon of curry powder or to taste
    • 1 egg
    • 1/2 cup (125ml) soy milk
    • pinch salt
    • 1 can (400g) corn kernels
    • splash of olive oil

    Preparation:30min  ›  Cook:5min  ›  Ready in:35min 

    1. Sift flour and curry powder into medium mixing bowl. Form a well in the flour, and carefully mix in egg, milk and salt. Mixture should be fairly thin, and may require more milk. Whisk until smooth if any lumps exist. Set aside, and let rest for 10 minutes.
    2. Coat the bottom of a heavy frying pan with oil, and heat to medium-high. Stir the corn into mixture, and drop batter by the spoonful into pan. Fry fritters until golden brown, about 2 minutes per side.

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    Reviews in English (6)


    I have had corn fritters before, but never thought to add curry (I doubled it because I like the flavor). They are simple and tasty with salt on top, but I do wish I had used the suggestion to make some kind of sauce. Also, I drained the can of corn although it isn't specified whether or not to do so and used regular milk rather than soy.  -  01 Mar 2004  (Review from Allrecipes USA and Canada)


    I was hoping to find a recipe similar to my mom's fritters, however I liked the idea of adding curry for something different. After mixing in the egg, soy milk, and salt, I had a thick goopy mess, similar to biscuit mix. I have no idea how you could get a "thin consistency" unless you add at least twice as much liquid. I added an extra half cup of milk. When I added the corn, I also added the corn liquid. I still could not get a good consistancy. The fritters were flavorless and I couldn't taste any curry --- just salt and flour. Sorry but I'll never be making these again.  -  08 Jan 2006  (Review from Allrecipes USA and Canada)


    When I started making this, I had a huge gluey glob; I had to add twice the amount of milk, and then some more after adding the corn. I tasted the batter and it was really lacking flavor so I added some Madras Curry Mustard I have on hand. This helped a lot, but it still needed something. After cooking them, I ate it with Mango Chutney- they were pretty tasty, but it really needs something else; haven't put my finger on what yet.  -  11 Jan 2010  (Review from Allrecipes USA and Canada)