Main Meals
Sweetcorn chilli pakoras with curried mayonnaise
4
Easy
20 minutes
20 minutes
There are very few things I haven't done with corn, and these pakoras are one of the yummiest, easiest things I make – they're a quick snack I like to whip up when I'm having people over or wanna do something different for breakfast. When I'm not on a budget, I like to serve these with crispy honeyed bacon and roasted cherry tomatoes and maybe a poached egg if I'm feeling extra fancy.
Ingredients
Method
- 1 x 375 g can sweetcorn kernels
- 2 free-range eggs
- 60 g cake flour
- 1 t baking powder
- 1 t paprika
- 2 cloves garlic, finely chopped
- 2 African bird’s-eye chillies, seeded and finely chopped
- 10 g coriander, roughly chopped
- sea salt and freshly ground black pepper, to taste
- 1 cup vegetable oil, for frying For the curried mayonnaise, mix:
- ¾ cup mayonnaise
- 1 T mild curry powder
- 1 t honey
- 1 t ground turmeric
Method
Ingredients
1. Combine all the ingredients except the oil. Heat the oil in a saucepan over a medium heat. Spoon spoonfuls of the sweetcorn pakora mixture into the hot oil and fry until golden brown and cooked on the inside, about 3 minutes on each side. Drain on kitchen paper.
2. Serve with the curried mayonnaise.
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