Crispy fritters with a touch of spice are a great way to start the day. These corn fritters are made using a typical Indian ingredient, chickpea flour, otherwise known as besan. I love the nutty flavour using this flour brings to any dish, and the good thing about this recipe is that it lends itself to any veggies you have available.
2 spring onions, finely sliced
1 large corn can, drained well
1 small red pepper, cut into 1cm dice
½ red onion, peeled, finely diced
1 tablespoon curry powder
1/2 cup besan
2-3 tablespoons of water
Chilli sauce to serve
Baby spinach (optional)
- Combine all vegetables in a large pot or bowl suitable for mixing. Add curry powder and besan flour, mix to coat vegetables evenly. Slowly add water in small amounts, until a thick batter forms, you may not need all of the water.
- Heat 2 tablespoons of oil in a fry pan over medium high heat. Drop a heaped tablespoon of batter into the pan, leaving room to allow you to turn them. Cook for 3-4 minutes or until the batter has set before turning and cooking for a further 2-3 minutes.
- Remove from pan and repeat with remaining batter, adding more oil if necessary.
- Once you have finished cooking the fritters, bring a pot of water to the boil and poach eggs.
- Divide fritters between plates, top with an egg, baby spinach and chilli sauce.
- Besan flour is readily available in most supermarkets, or Asian food stores
- Leftover fritters make a great snack for on the road, wrap in foil and eat within 6 hours
- Use the same pan to fry eggs instead of poaching
- Grated zucchini or carrot can be used in place of corn, or added in addition to
- Omit curry powder and replace with smoked paprika for a mild version
- Eggs can be substituted for crisp bacon, or top fritters with both bacon and eggs for a really hearty breakfast meal