Alt text: A spread of golden, crispy corn fritters served on various plates and trays, garnished with fresh herbs. Small bowls of dipping sauces, including a red chilli sauce and a creamy white sauce with herbs, accompany the fritters. Lime wedges and a fresh cucumber and chilli salad are also present on the marble countertop. A metal strainer holds freshly fried fritters. The vibrant colours and textures create an inviting and appetising display.

Tex-Mex Corn Fritters – crispy, golden, and packed with big, bold flavours! These aren’t just any fritters—think sweet bursts of corn, a hint of spice, and a perfectly crunchy edge. Serve them up for dinner with a zesty dip, fresh salad, and a squeeze of lime, and you’ve got a meal that’s easy, delicious, and seriously addictive. Bonus? They’re meat-free but so satisfying that even the carnivores won’t miss the meat!

Thanks to Alice Zaslavsky for sharing this recipe from her book, ‘The Little Box of Veg’ by Alice Zaslavsky, photography by Ben Dearnley. Murdoch Books RRP $29.99

Alt text: A spread of golden, crispy corn fritters served on various plates and trays, garnished with fresh herbs. Small bowls of dipping sauces, including a red chilli sauce and a creamy white sauce with herbs, accompany the fritters. Lime wedges and a fresh cucumber and chilli salad are also present on the marble countertop. A metal strainer holds freshly fried fritters. The vibrant colours and textures create an inviting and appetising display.

Tex-Mex Corn Fritters

Recipe by Alice Zaslavsky
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Dinner, Lunch, Main Course
Servings 4

Ingredients
 

  • 2 cups (300g) frozen corn kernels
  • ½ cup (75g) gluten-free self-raising flour
  • 2 eggs lightly beaten
  • ⅓ cup (80ml) milk
  • ½ cup (55g) grated haloumi
  • 2 teaspoons sweet smoked paprika
  • 1 small red onion peeled and grated
  • ½ bunch coriander finely chopped (plus extra to serve)
  • ½ teaspoon salt flakes
  • ½ teaspoon freshly cracked black pepper
  • peanut or grapeseed oil for shallow-frying
  • ½ cup (120g) kewpie mayonnaise, to serve
  • lime wedges to serve

Instructions
 

  • Pop the frozen corn into a bowl with the flour and toss through to coat. Add the eggs, milk, haloumi, half the paprika, the grated onion, coriander, salt flakes and pepper and mix well to combine. Allow to stand for 15 minutes, or until bubbling a little.
  • Heat 1 cm (½ inch) of oil in a large frying pan over medium–high heat. Line a tray with paper towel and set a wire rack on top.
  • Working in batches, add heaped tablespoons of the batter to the hot oil and cook for 1–2 minutes, or until golden. Turn and cook for a further 1–2 minutes, or until cooked through and golden. Drain on the wire rack and continue with the remaining batter.
  • Stir the remaining paprika into the mayonnaise and season to taste. Serve the fritters with lime wedges, extra coriander and the smoky paprika mayo.

Notes

The Little Box of Veg Cover
Image and text from ‘The Little Box of Veg’ by Alice Zaslavsky, photography by Ben Dearnley. Murdoch Books RRP $29.99
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