Sweetcorn Fritters

One of the things I love most about the Eat.Art range of spices, is coming up with new and different ways to use them – this is a perfect example. While the Indian Vindaloo spice is perfect for a hot lamb curry, I’ve given it a little twist by using them to spice up crunchy sweetcorn fritters.

With sweet pops of corn, aromatic coriander and a kick of spice, these fritters are addictive. They make a perfect movie snack, or even an informal starter if served with a dipping sauce.  I’ve used coconut oil – apart from its amazing health benefits, it also give a deliciously delicate coconut flavour to the fritters. You can also use flavourless vegetable oil, if you prefer – I wouldn’t recommend olive oil as the flavour could be quite overpowering.Sweetcorn Fritters

Why not challenge yourself this week – pick a spice and find a new way of using it. I’m sure you’ll find a new favourite, too.

1 tin whole kernel corn, drained
2 tbsp finely chopped coriander leaves
2 spring onions, diced
2 tbsp Eat.Art Indian Vindaloo spice
zest of ½ lime
5 tbsp flour
1 tsp baking powder
½ tsp salt
2 eggs, lightly beaten
4 tbsp coconut oil for frying

In a medium sized bowl mix all the ingredients together, except for the sweetcorn and coconut oil. Once quite smooth, add the corn and stir until combined.

In non-stick frying pan, heat the coconut oil over a medium-high heat. Using a tablespoon, drop heaped mounds of the fritters into the pan. Cook for 3-4 minutes on each side, until golden and starting to crisp. Repeat with the remaining batter. Serve warm.

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