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

4 eggs

Chilli sauce to serve

Baby spinach (optional)


  1. 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.
  2. 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.
  3. Remove from pan and repeat with remaining batter, adding more oil if necessary.
  4. Once you have finished cooking the fritters, bring a pot of water to the boil and poach eggs.
  5. Divide fritters between plates, top with an egg, baby spinach and chilli sauce.

Serves 4


  • 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

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