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.
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)