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

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

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