Teed Street Larder's Crispy Corn Fritters

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A light and wholesome option for breakfast, lunch or dinner. Serve these crispy fritters with the jalapeño dressing for an extra kick!


  • 400g corn kernel
  • 3 eggs
  • 100g flour
  • 25g mustard seed powder
  • 30g parmesan
  • 1 tsp curry powder
  • 1 grated carrot
  • 3⁄4 cabbage, thinly sliced
  • 2 spring onion sprigs, chopped
  • 3 tbsp canola oil
  • Salt & pepper


  • 250g plain yoghurt
  • 30g jalapeño
  • 5 cloves roasted garlic
  • Coriander
  • Salt & pepper


  • Carrot, julienned
  • Cabbage, thinly sliced
  • Coriander
  • Feta


  • 1. Preheat oven to 180 degrees Celcius. Roast garlic cloves on a tray with a dash of oil until golden, approximately 30 minutes.
  • 2. In a mixing bowl - stir eggs, mustard powder, curry powder, salt and pepper until well combined. Gently fold in the remaining ingredients to form a thick batter.
  • 3.Heat oil in a pan over a medium heat. Sauté heaped tablespoons of batter for 3-4 minutes each side until golden brown.
  • 4. To prepare the sauce - mash roasted garlic before adding yoghurt, chopped jalapeño, coriander and seasoning into a bowl, stirring until combined.
  • 5. Serve fritters with julienned carrot, sliced cabbage, coriander and a decent dollop of sauce and sprinkle with feta.

7 Teed Street | teedstreetlarder.co.nz