Vegetarian

Curry leaf sweetcorn fritters recipe

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Get more out of your can of sweetcorn with our tempting recipe for sweetcorn fritters. Serve with spinach, a fried egg and a dollop of chilli jam for a delicious brunch that’s sure to fuel you through your day.

Sweetcorn fritters are surprisingly easy to make and, with a number of herbs and spices, are full of flavour. They make the ideal recipe for vegetarians or those simply looking for a meat-free meal.

Along with being utterly delicious, sweetcorn is full of fibre, helping to support our gut health. It’s also teeming with vitamin C, a powerful antioxidant that can mop up damaging free radicals in the body.

Plus, eggs are a healthy living favourite for Liz and the Wellbeing team. Packed with protein and helpful nutrients, they’re something of a powerhouse. Plus, they’re good for our eyes, too. Two nutrients, lutein and zeaxanthin, that give eggs their lovely bright yellow colour, may help protect against cataracts and age-related macular degeneration (AMD) as we get older. The reason? They are absorbed by part of the retina, the light-sensitve layer at the back of your eyeball, where they help protect against damage by free radicals, teh rogue molecules that damage cells.

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Ingredients

  • 1 tbsp salted butter
  • 20 fresh curry leaves, roughly chopped (dried if not accessible)
  • 200g sweetcorn kernels (drained tinned sweetcorn works well)
  • 45g plain flour
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • 1 clove of garlic, crushed
  • 1 lime, zested, with the remaining lime cut into wedges for serving
  • 3 large organic eggs, 1 lightly beaten
  • 1 tbsp sunflower oil
  • 2 large handfuls of spinach
  • Chilli jam, to serve
  • Sea salt and black pepper

Method

  1. Preheat the oven to 100°C/210°F/gas mark ¼. Heat the butter in a small frying pan until foaming, then add the curry leaves and fry for two minutes. Set aside in a large mixing bowl and leave to cool. Save the pan with the remaining melted butter to fry the eggs in later.
  2. Stir the sweetcorn, flour, spices, garlic, lime zest and beaten egg into the mixing bowl to combine. Season generously with salt and pepper.
  3. In a large non-stick frying pan, heat the sunflower oil until it begins to smoke. Divide the batter into four and ladle a quarter at a time into the pan. Fry the fritters for two to three minutes on each side until golden brown. You may need to do this stage in batches, depending on the size of your pan. Once fried, place on a baking tray in the oven to keep warm.
  4. Add the spinach to the large frying pan and heat until wilted, then set aside.
  5. In the small frying pan, fry two eggs over a medium heat until cooked to your liking.
  6. Serve the fritters with a spoonful of spinach on each plate and the eggs on top – alongside the lime slices. Delicious with a spoonful of chilli jam.