Delicious corn fritters that can easily be whipped up in an instant. Great with yogurt-mint sauce, or as 'bread' for a tomato, pepper, and basil sandwich.

Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
10 mins
total:
35 mins
Servings:
10
Yield:
20 fritters
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift flour and curry powder into medium mixing bowl. Form a well in the flour, and carefully mix in egg, milk, and salt. Mixture should be fairly thin, and may require more milk. Whisk until smooth if any lumps exist. Set aside, and let rest for 10 minutes.

    Advertisement
  • Coat the bottom of a heavy frying pan with oil, and heat to medium-high. Stir corn into mixture, and drop batter by the spoonful into pan. Fry fritters until golden brown, about 2 minutes per side. Serve hot or cold.

Nutrition Facts

178 calories; protein 4.8g; carbohydrates 28.4g; fat 5.4g; cholesterol 18.6mg; sodium 147.4mg. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/01/2004
I have had corn fritters before but never thought to add curry (I doubled it because I like the flavor). They are simple and tasty with salt on top but I do wish I had used the suggestion to make some kind of sauce. Also I drained the can of corn although it isn't specified whether or not to do so and used regular milk rather than soy. Read More
(8)

Most helpful critical review

Rating: 1 stars
01/08/2006
I was hoping to find a recipe similar to my mom's fritters however I liked the idea of adding curry for something different. After mixing in the egg soy milk and salt I had a thick goopy mess similar to biscuit mix. I have no idea how you could get a "thin consistency" unless you add at least twice as much liquid. I added an extra half cup of milk. When I added the corn I also added the corn liquid. I still could not get a good consistancy. The fritters were flavorless and I couldn't taste any curry --- just salt and flour. Sorry but I'll never be making these again. Read More
(3)
7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
03/01/2004
I have had corn fritters before but never thought to add curry (I doubled it because I like the flavor). They are simple and tasty with salt on top but I do wish I had used the suggestion to make some kind of sauce. Also I drained the can of corn although it isn't specified whether or not to do so and used regular milk rather than soy. Read More
(8)
Rating: 1 stars
01/08/2006
I was hoping to find a recipe similar to my mom's fritters however I liked the idea of adding curry for something different. After mixing in the egg soy milk and salt I had a thick goopy mess similar to biscuit mix. I have no idea how you could get a "thin consistency" unless you add at least twice as much liquid. I added an extra half cup of milk. When I added the corn I also added the corn liquid. I still could not get a good consistancy. The fritters were flavorless and I couldn't taste any curry --- just salt and flour. Sorry but I'll never be making these again. Read More
(3)
Rating: 3 stars
07/23/2004
It sounded better than it tasted...I added some jalepenos to give it a little kick which made it better. I think it does need some sort of sauce Read More
(2)
Advertisement
Rating: 2 stars
01/12/2010
When I started making this I had a huge gluey glob; I had to add twice the amount of milk and then some more after adding the corn. I tasted the batter and it was really lacking flavor so I added some Madras Curry Mustard I have on hand. This helped a lot but it still needed something. After cooking them I ate it with Mango Chutney- they were pretty tasty but it really needs something else; haven't put my finger on what yet. Read More
(2)
Rating: 3 stars
06/28/2012
The flour to liquid ratio is way off on this recipe. There is no way I could even get the flour incorporated with just 1 egg and 1/2 liquid. It was also missing some sort of leavening. Second time I added a tsp of baking powder to the batter but it was still missing something. A good basic concept but the proportions need work and there is a missing flavor component (like a little heat or citrus or something to brighten the flavor). Read More
Rating: 1 stars
08/02/2016
The taste of this was very good....but as for holding together forget it!!! And I didn't even add the milk!!!! The mixture was so soggy even after I squeezed and let the zucchini sit in a strainer!! I won't be making this again Read More
Advertisement
Advertisement