Spicy corn fritters with watermelon salad

Spicy corn fritters with watermelon salad

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  • 6 to 8
  • Easy
  • Meat-free Pescatarian
  • 30 minutes
  • 20 minutes
  • Black Oystercatcher Sauvignon Blanc 2017


  • For the fritters:
  • 140 g chickpea flour
  • 2 free-range eggs
  • 1⁄2 cup milk
  • 100 g mature Cheddar cheese, grated
  • 2 T Italian parsley, chopped
  • 1 T chives, chopped
  • 1 t ground turmeric
  • 1 t coriander seeds, crushed
  • 1 t baking powder
  • Sea salt, to taste
  • 140 g frozen supersweet sweetcorn, thawed
  • 2 - 3 cups sunflower oil, for deep frying
  • For the salad, mix:
  • 1⁄4 watermelon, cubed
  • 2 green chillies, sliced
  • 2 spring onions, sliced
  • 1 lime, juiced
  • For serving:
  • 1⁄2 pineapple, cut into matchsticks
  • 1 cup plain yoghurt

Cooking Instructions

To make the fritters, mix the flour, eggs, milk, cheese, herbs, spices, baking powder and salt. Fold in the corn.

Heat the oil in a saucepan and drop in spoonfuls of batter. Cook until puffed up and golden. Drain
on kitchen paper.

Mix the yoghurt and pineapple and serve on the side with the fritters and a watermelon salad.

Cook's note: Keep a supply of frozen sweetcorn in your freezer for emergencies like a sudden need for these moreish fritters – perfect for pleasing the family on a Friday night (just ask Abigail Donnelly), or feeding to guests who pop in for drinks over the weekend.

Discover more fritter recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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