Curry Corn Fritters


These mildly spiced fritters are so delicious, and very easy to make, another great idea from Mudgeeraba Spices to add to your recipe book.


  • 2 large eggs
  • 3 cups fresh corn kernels
  • 1 tbs fresh lime juice
  • 1/4 cup whole milk
  • 1/2 cup freshly chopped coriander
  • 2 scallions, thinly sliced
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1  Lamb & Cashew Korma curry powder (or your favourite other blend)
  • 1/2 tsp salt
  • 1/4 cup olive or peanut oil


  1. Beat the eggs together in a large mixing bowl. Stir in the corn, lime juice, milk, coriander, scallions, flour, baking powder, curry powder, and salt.
  2. Mix until ingredients are combined well.
  3. Heat the oil in a large nonstick pan on medium-high heat.
  4. When the oil is hot, working in batches, carefully drop 1/4-cup mounds of the corn batter into the pan and using a spatula press the mounds down and shape them into patties roughly 8cm wide.
  5. Cook until the patties are golden brown on one side, 2 to 4 minutes, then flip and brown the other side, 2 to 4 more minutes.
  6. Transfer fritters to a paper towel lined plate and continue cooking the rest of the batter until it’s all used up.
  7. Serve the fritters warm with some sweet and spicy Sri Lanka Lime chutney.