Curried Sweetcorn Fritters/Cutlets recipe
For an added flavor this recipe uses Korma curry paste which gives these fritters an unmissable dimension. Best served straight away with a dip.
Preparation time: 25 minutes || Cooking time: 20 minutes
- Sweetcorn: 2 cans
- Spring Onions: 1 bunch
- Korma curry paste: 2 tablespoons
- Mango Chutney: 1 tablespoon
- Egg: 1
- Whole Milk: 6 tablespoons
- Flour: 200gm
- Sunflower oil: 4 tablespoons
- Salt and pepper to taste
Put half the drained sweetcorn in a food processor together with the spring onions, curry paste and mango chutney. Use until properly chopped, then add the egg, milk, flour and salt&pepper and finish blending until smooth. Remove from the food processor and add the remaining corn. Stir through.
Heat the sunflower oil over medium heat, then drop the sweetcorn mixture with a tablespoon, forming small pads and fry for approximately 5 minutes or until golden brown and crisp. Turn them every 2 minutes or so.
Remove and place over kitchen paper to absorb the extra oil while you cook the entire mixture. Serve straight away.