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20 minutes
24 minutes
44 minutes
- 56.00 gm korma curry paste
- 150.00 gm self-raising flour
- 3 eggs, lightly beaten
- 2 corn cobs, kernels removed
- 1 medium carrot, peeled, grated
- 36.80 gm Azalea grapeseed oil
- Combine the curry paste, flour, egg, and half of the corn kernels in a food processor until mixed. Transfer the mixture to a bowl.
- Drain excess liquid from carrot, then mix it with the rest of the corn in the curry paste blend. Season with salt and pepper and stir well to combine.
- In a large non-stick frying pan, heat half of the oil over medium-low heat. Spoon 2 heaped tablespoons of the mixture into the pan and spread slightly with a spatula to make 4 fritters. Cook each side for 3 to 4 minutes until golden and cooked through. Transfer to a plate and keep warm. Repeat with the rest of the oil and mixture to make a total of 12 fritters. Serve hot.
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