Green Corn Fritters with Raita & Chutney

Name: Green Corn Fritters with Raita & Chutney
Yield: Makes 20
Ingredients: chutney (either storebought or homemade); handful of snipped chives; handful of coriander (cilantro) leaves; handful of pomegranate seeds; salt and pepper, to taste; oil, for frying; 200 g (7 oz/scant 1 cup) plant yoghurt; 1 carrot, grated; 1 cucumber, deseeded and finely chopped; ¼ red onion, finely chopped; 10 g (½ oz) mint leaves, finely chopped; juice of 1 lemon; salt and pepper, to taste; 180 ml (6 fl oz/¾ cup) plant milk (I like oat milk); 180 ml (6 fl oz/¾ cup) plant milk (I like oat milk); 1 tablespoon curry powder; ½ teaspoon baking powder; ⅛ teaspoon bicarbonate of soda (baking soda); ⅛ teaspoon bicarbonate of soda (baking soda); 75 g (2½ oz/¾ cup) chickpea (gram) flour; 45 g (1¾ oz) spinach leaves; 180 g (6¼ oz) sweetcorn (frozen or fresh), saving 50 g (2 oz) of kernels to mix in whole; 180 g (6¼ oz) sweetcorn (frozen or fresh), saving 50 g (2 oz) of kernels to mix in whole

Preparation info

Makes
20

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

The great thing about these fritters is that they look intricate but are so easy to make and put together. Best of all, they pack a slight punch!

Ingredients

For the Fritters

180 g (6¼ oz) sweetcorn (frozen or fresh), saving 50 g (2

Dinner
Vegan
Gluten-free

Method

Add all the ingredients for the fritters (aside from the reserved corn) to a food processor or blender and blitz to form a batter (it’s fine to use the corn from frozen).

To make the raita, mix all the ingredients together in a bowl and keep in the fridge.

Heat a layer of oil in a large frying pan (skillet). Using an ice-cream scoop (if you have one) pour out small fritters from